Wm.  M.  Bell's 
"Pilot" 


AN  AUTHORITATIVE  BOOK  ON 

THE  MANUFACTURE 

OF  CANDIES  AND 

ICE  CREAMS 


EDITION 


Compiled    by 
WM.  M.  BELL 


PRICE  $5.00 


CHICAGO 

1920 


COPYRIGHTED  1918 
BY  WM.  M.  BELL 


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442758 


PREFACE 


In  presenting  this  4tea- edition  of  The 
Pilot,  it  is  my  desire  to  place  in  the 
hands  of  the  confectioner,  ice  cream 
maker  and  soda  dispenser,  rational  for- 
mulae, every  one  of  which  has  been  made 
by  me  personally. 

I  have  endeavored  to  set  down  each 
formula  in  every  detail. 

The  illustrations  are  from  photographs 
taken  by  myself,  and  I  believe  will  assist 
in  demonstrating  clearly  certain  points 
of  manipulation. 

Trusting  that  the  following  will  be  of 
value  to  you  and  assuring  you  that  I 
will  at  all  times  give  any  advise  or  service 
possible,  I  am, 

Respectfully  yours, 

Wm.  M.  Bell. 


DEGREESltESTS 

I  will  endeavor  to  explain  as  plainly  as  pos- 
sible the  relative  tests  in  cold  water  as  com- 
pared with  degrees  on  thermometer. 

The  soft-ball  test  is  accomplished  by  drop- 
ping a  small  amount  of  the  batch  into  cold 
water  and  taking  it  in  the  fingers  and  forming 
a  soft  ball  of  it  (as  a  little  ball  of  glucose 
would  feel  between  the  fingers).  The  degree 
for  this  test  on  the  thermometer  is  about  240 
degrees. 

The  hard  ball  test  is  accomplished  in  the 
same  manner  only  when  the  candy  is  removed 
from  the  water  it  forms  a  hard  ball.  The  de- 
gree for  this  test  on  the  thermometer  is  about 
248  degrees. 

When  the  expression  is  used  "cook  to  a 
crack"  the  test  is  accomplished  in  the  same 
manner  referred  to,  the  candy  when  placed  in 
the  water  being  flattened  between  the  thumb 
and  index  finger.  If  the  candy  breaks  it  is 
"cooked  to  a  crack."  The  degree  for  this  test 
on  the  thermometer  is  about  256  degrees. 


The  hard-crack  test  is  accomplished  by  drop- 
ping a  small  portion  of  the  candy  in  cold  water 


10  WM.  M.    BELL'S  "PILOT" 


and  flattening  out  between  the  thumb  and  in- 
dex finger.  The  candy  will  be  as  brittle  as  thin 
glass  or  an  egg  shell  if  the  hard-crack  degree 
is  reached.  The  degree  for  this  test  on  the 
thermometer  is  about  290  or  295  degrees.  If 
the  batch  is  for  hard  goods  that  have  glucose 
in. them  and  a  gloss  is  desired  cook  to  330  de- 
grees if  possible  to  do  so  without  the  batch 
turning  too  dark.  Remove  from  fire  when  light 
brown  no  matter  at  what  degree  it  is  as  the 
greater  quantity  of  glucose  you  use  the  lower 
you  must  cook  the  batch  as  glucose  will  start 
to  burn  about  20  degrees  before  sugar.  If  the 
batch  you  are  cooking  is  pure  sugar,  that  is, 
if  there  is  cream  of  tartar  used  in  place  of  glu- 
cose cook  to  335  or  340  degrees. 


The  test  "thread"  is  reached  when  you  put 
your. hand  in  water  and  then  place  your  index 
finger  in  the  batch  and  remove  at  once  and  by 
placing  the  thumb  and  index  finger  together 
you  can  pull  a  thread  out  about  y4  of  an  inch 
and  blow  on  it  without  breaking  it.  This  test 
is  used  for  cordials,  jellies,  etc.,  and  is  about 
36  when  tested  with  the  saccharometer  or  syrup 
gauge. 


WM.  M.  BELL'S   "PILOT" 11 

If  you  desire  to  take  the  candy  out  of  the 
batch  with  your  fingers  place  a  pan  of  cold 
water  near  the  furnace  and  dip  your  hand  in 
the  water,  then  take  a  small  quantity  of  the 
candy  between  the  thumb  and  index  ringer  and 
back  into  the  water.  The  operation  must  be 
quick  or  you  will  burn  yourself,  and  still  there 
is  no  danger  of  burning  oneself  if  you  are 
quick.  Never  use  ice-water  to  test  candy  in. 
Use  it  just  as  it  runs  from  the  faucet. 


CHOCOLATE  COATING 

Of  course,  the  art  of  dipping  chocolates  is  a 
trick  which  can  only  be  accomplished  through 
experience,  nevertheless  I  will  endeavor  to 
give  you  a  start  at  least. 

A  regular  chocolate-warmer  which  the  sup- 
ply-houses carry  is  the  first  thing  to  get,  and 
in  buying  one  I  would  advise  you  to  get  a 
good  copper  one  as  I  have  found  through  ex- 
perience that  one  good  copper  pan  will  out- 
last 4  or  5  tin  or  sheet  iron  ones.  Build  a  table 
so  as  the  pan  will  set  down  into  it  and  place 
a  little  shelf  underneath  the  pan  for  a  gas- 
burner,  on  the  table  so  that  it  will  slide  up 
close  to  the  pan  place  a  slab  of  marble  about 
eighteen  inches  square  and  an  inch  thick. 


12 WM.   M.    BELL'S  "PILO  '  '     __ 

Make  your  table  large  enough  so  you  can 
place  a  tray  on  each  side  of  the  marble  one 
for  the  centers  and  the  other  to  set  the  dipped- 
centers  on. 

In  the  outside  pan  place  water  and  in  the 
inside  pan  place  the  kind  of  chocolate  you 
wish  to  dip  in,  breaking  it  up  into  small  pieces 
with  a  hammer. 

"When  the  water  gets  warm  stir  the  choco- 
late until  melted  and  then  turn  gas  off.  Never 
allow  the  gas  to  burn  after  the  chocolate  is 
melted  for  you  will  cook  it  and  it  will  become 
coarse.  Let  set  until  cooled  off  a  trifle  and 
with  your  hand  take  out  a  quantity  of  it  onto 
the  marble  and  work  back  and  forth  with 
your  hand  for  a  few  minutes.  This  is  done  to 
thoroughly  mix  the  chocolate  and  acclimate 
your  hand.  Place  one  center  at  a  time  in  the 
chocolate  and  pick  out  with  the  chocolate  hand 
and  roll  around  with  the  fingers  until  thor- 
oughly covered.  Let  set  on  the  fingers  and 
tap  the  back  of  the  hand  on  the  marble,  then 
set  cream  on  wax  paper  to  cool.  In  warm 
weather  place  in  ice  box  to  cool. 

Stringing   will   come   to   you   gradually. 

Do  not  get  discouraged  in  dipping,  it  is 
quite  a  trick  and  only  comes  through  exper- 
ience. 


WM.  M.    BELL'S  "PILOT'' 13 

MAKING  STICK  CANDY 

I  will  endeavor  to  explain  the  mysteries  of 
stick-candy  for  the  benefit  of  the  novice. 

Of  course,  there  are  dozens  of  forrriiiias  for 
stick  candy,  but  a  good  formula  to  be  used  by 
the  majority  of  confectioners  is  12  pounds  of 
sugar,  3  pounds  of  glucose,  and  2  qts.  of  water. 
Very  carefully  cook  the  above  to  320  degrees, 
and,  if  possible,  that  is,  if  you  have  a  good  fire 
and  your  batch  doesn't  get  too  dark,  cook  it  to 
330  degrees. 

The  size  of  the  batch  may  be  made  larger 
or  smaller  as  the  experience  and  demand  war- 
rant. When  the  batch  is  cooked,  pour  it  on  a 
greased  slab  and  in  a  couple  of  minutes  turn 
the  edges  in.  Now  light  your  table  furnace 
and  put  your  gloves  on  (buckskin  or  horse-hide 
are  preferable).  Turn  the  edges  of  your  batch 
in  again  and  cut  a  small  piece  off  about  the  size 
of  an  orange  and  color  it  a  good  deep  red  with 
some  good  paste  color.  When  you  have  the 
color  well  kneaded  in,  place  the  piece  in  front 
of  the  table  furnace  so  as  to  keep  it  warm  while 
you  are  attending  to  the  remainder  of  the 
batch.  Place  the  part  of  the  batch  left,  on  a 
place  on  the  slab  where  there  is  no  grease  (if 
necessary,  take  a  towel  and  wipe  one  corner 
off) ,  knead  it  up  good  so  as  it  will  stick  to- 
gether, or  so  as  it  will  not  come  apart  where 
the  grease  has  touched  it. 

When  it  is  stiff  enough  to  handle  place, on 


U WM    M.   BELL'S  "PILOT" 

the  hook  and  pull  very  vigorously,  when  you 
have  got  it  started  pour  a  few  drops  of  pep- 
permint oil  on  it  at  the  hook  and  continue  to 
pull,  after  a  couple  of  more  pulls  add  a  few 
more  drops  of  peppermint.  When  the  batch 
is  very  white  and  has  a  bright  shine  on  it 
start  twisting  the  air  out,  by  letting  it  hang  on 
the  hook  and  twisting  to  the  right  or  left  to 
resemble  a  rope,  after  doing  this  a  couple  of 
times  remove  from  the  hook  and  place  on  the 


Manner  of  Striping 
Slick  Candy 

spinning  table  (not  in  front  of  the  table  fur- 
nace), and  knead  it  up  like  a  person  kneads 
bread.  When  it  is  stiff  enough  to  stand  up  with- 
out squatting  quickly,  form  in  an  oblong  square 
(about  5  inches  square  and  10  or  12  inches 
long),  and  place  in  front  of  the  table-furnace 
and  have  helper  keep  in  shape.  Take  your 
piece  of  red  and  cut  in  two,  leave  half  in  front, 
of  the  fire  and  take  the  other  half  and  roll  out 


WM.   M.   BELL'S  "PILOT" 15 

into  six  sticks  about  as  large  around  as  your 
finger  and  as  long  as  the  batch.  Lay  them  on 
the  white  batch  about  one  inch  apart  and 
turn  the  batch  over  so  as  it  will  set  on  them 
to  make  them  stick  good. 

Now  take  the  other  half  and  flatten  out  and 
pull  out  about  twice  as  long  as  your  batch  is, 
cut  in  two  and  stick  together  side  by  side  and 
pull  out  again  and  do  the  same  (it  should  be 
about  6  inches  wide.)  Now  lay  this  on  the 
white  batch  directly  opposite  the  narrow  strips 
and  roll  over  to  make  it  stick  good. 

Now  roll  the  batch  until  round  and  while 
you  are  rolling  it  press  hard  on  the  right  end 
of  the  batch  to  make  it  smaller  than  the  oppo- 
site end.  When  it  is  nice  and  round  stand  the 
batch  on  the  large  end  and  with  both  hands 


Bottling  Stick  Candy  Batch 


It] 


WM.  M.    BELL'S  "PILOT" 


pull  up  on  the  small  end  and  form  into  a  sort 
of  Indian-club  shape.  Now  lay  the  batch  down 
and  pull  out  in  sticks  about  as  large  around 
as  a  lead  pencil  and  about  six  feet  long  or  as 
long  as  your  table  will  allow,  have  your  help- 
er roll  the  far  end  of  the  batch  until  it  is 


Pulling  out  Stick  Candy 

twisted  enough  to  suit  and  break  or  cut  off, 
and  your  helper  should  roll  it  to  the  back  end 
of  the  table.  Continue  this  way  until  the  batch 
is  gone  and  your  helper  should  endeavor  to 
keep  the  sticks  on  the  table  moving  when  not 
twisting.  When  done  with  the  batch  cut  off 


Cutting  Stick  Candy  for  Jars 


WM.  M.   BELL'S  "PILOT" 17 

to  fit  jars  or  cans  with  a  stick  candy  cutter 
or  a  large  pair  of  shears.  The  pieces  too  small 
for  sticks,  or  the  ends  that  don't  happen  to  be 
twisted  enough  can  be  cut  into  1-inch  lengths 
and  sold  for  broken  stick. 

The  stripe  for  wintergreen  stick  is  to  make 
about  one-half  pound  of  the  candy  yellow  and 
a  very  small  piece  of  red.  When  ready  for  the 
stripe  pull  the  yellow  out  about  6  inches  wide 
and  12  inches  long.  On  each  side  of  this  place 
a  red  stripe  about  one-half  an  inch  wide  and 
stick  it  to  the  yellow.  Pull  it  out  twice  as 
long  as  the  batch,  cut  in  two  and  place  on  the 
batch  on  opposite  sides. 


Cinnamon  stick  is  made  by  taking  a  small 
piece  of  the  candy  (about  1  pound)  and  pull- 
ing it  white  for  the  stripe.  The  remainder  of 
the  batch  should  be  colored  a  deep  red  and 
flavored  with  Oil  of  Cassia  or  Cinnamon.  Knead 
until  stiff  and  stripe  with  two  wide  white 
stripes. 


Stripe  your  stick  to  suit  the  custom  and 
habits  of  your  community.  Stripes  vary  all 
over  the  world. 


BUTTERCUPS. 

The  beginner  will  find  it  advisable  to  start 
on  small  batches  and  after  he  has  learned  the 
several  little  tricks  that  come  only  by  experi- 
ence he  may  handle  a  batch  to  his  liking.  An- 
other thing  I  would  advise  the  novice  to  do  is 


18 


WM.   M.    BELL'S  "PILOT" 


to  start  on  a  batch  or  batches  with  small  cen- 
ters and  have  the  center  hot,  even  if  the  goods 
do  not  look  quite  so  well  the  batch  will  be 
easier  to  handle. 

I  will  give  you  a  small  batch  in  the  right  pro- 
portions for  a  beginner  or  for  a  cheap  but- 
tercup. First  place  in  a  small  kettle  or  pan 
two  pounds  of  glucose  and  set  on  the  fire. 
Stir  until  the  glusoce  becomes  thin  or  starts  to 
boil,  then  remove  from  the  fire  and  work  all 
the  maccaroon  cocoanut  into  it  you  can,  and 
set  on  a  tub  or  on  the  floor  next  to  the  fur- 
nace to  keep  warm. 

Now  place  in  another  kettle  ten  pounds  of 
sugar,  one  teaspoonful  cream-of-tartar  and  two 
quarts  water.  Set  on  the  fire  and  stir  until  it 


Washing  sugar  f:'om  sides  of  Kettle 


WM.  M.    BELL'S  "PILOT' 


19 


is  all  dissolved  and  then  remove  the  paddle 
and  when  the  batch  starts  to  boil  take  a  wet 
scrub-brush  and  wash  off  the  sides  of  the  ket- 
tle between  the  surface  of  the  batch  and  the 
edge  of  the  kettle.  After  you  have  washed  all 
the  sugar  off  good,  place  a  wooden  or  steel 
cover  on  the  kettle  and  allow  to  steam  for 
about  5  minutes. 

Remove  cover  from  the  batch  and  place  ther- 
momenter  in. 


n 


Steaming  Batch 


Cook  to  335  degrees  and  pour  out  on  a  nice 
clean,  greased,  slab.  Turn  the  edges  in,  a  min- 
ute or  so  after  pouring  out  and  continue  to  do 
so  until  you  can  move  it  to  a  portion  of  the 
slab  which  has  no  grease  on  it.  Put  your 


20     WM.  M.    BELL'S  "PILOT" 

gloves  on  and  knead  up  well  and  when  stiff 
enough  to  pull,  place  on  the  hook  and  while 
you  are  pulling  it  flavor  with  a  few  drops  of 
rose  extract  and  continue  to  pull  until  very 
glossy,  then  start  twisting  the  batch  as  it 
hangs  on  the  hook,  twist  the  batch  until  a  yard 
or  so  from  the  hook  and  fold  over  and  twist 
again.  After  doing  this  about  3  times  remove 
from  the  hook  and  place  on  the  spinning  table 
and  knead  up  well  as  a  person  would  a  batch 
of  bread.  Light  your  table  furnace,  place 
batch  in  front  of  it  and  flatten  out  so  as  the 
batch  is  about  12  or  15  inches  wide.  Flatten 
out  the  edges  on  the  long  sides.  Take  a  hand- 
ful of  starch  and  place  it  on  one  corner  of  the 
slab  and  remove  the  cocoanut  batch  from  the 
kettle  and  place  it  on  the  slab  where  you  have 
the  starch,  form  it  into  a  roll  about  2  inches 
shorter  than  you  have  the  jacket  and  place 
it  in  the  center  of  the  batch,  lengthwise.  With 
a  damp  cloth,  which  you  have  handy,  dampen 
one  edge  of  the  batch  and  on  folding  the  jacket 
over  the  center  see  that  the  side  or  edge  you 
have  dampened  is  on  the  outside.  Fold  in  the 
ends  good  and  tight  and  roll.  While  rolling 
make  one  end  smaller  than  the  other  and  when 
you  have  rolled  it  nice  and  round  set  up  on 
the  large  end  and  with  both  hands  form  into 
a  sort  of  indian-club  shape,  then  lay  it  down 
and  pull  out  across  the  butter-cup  cutter  or  if 
the  part  between  the  cutter  and  the  table- 
furnace  gets  too  cool  before  you  cut  it,  pull 
out  the  strip  and  cut  in  lengths  long  enough  to 
suit  the  cutter. 


WM.  M.    BELL'S  "PILOT" 21 

There  is  quite  a  trick  in  keeping  your  batch 
just  right  in  front  of  the  furnace,  if  it  chills 
the  jacket  will  crack  and  if  it  is  too  soft  the 
goods  will  not  shine. 

It  is  also  quite  important  that  you  should 
have  your  center  the  proper  heat,  if  too  hot  it- 
will  kill  the  gloss  on  the  jacket  and  crack  it. 
One  man  should  take  care  of  the  jacket  and 
another  watch  out  for  the  center  for  if  the 
man  handling  the  jacket  touches  the  center  his 
gloves  will  become  sticky  and  spoil  the  finish 
on  the  buttercups. 

It  is  very  easy  to  become  discouraged  in 
learning  to  make  butter-cups,  so  persevere,  as 
experience  is  the  only  teacher. 

Cream  Slab. 

There  are  many  varieties  of  cream  slabs,  con- 
crete, stone,  marble,  sheet  iron,  steel  and  prob- 
ably others  any  of  which  are  good  if  a  man 
gets  used  to  them.  Sometimes  a  good  man 
will  spoil  half  a  dozen  batches  getting  accus- 
tomed to  a  new  slab. 

If  your  slab  is  perfectly  smooth  your  cream 
needs  less  doctoring  and  can  be  creamed  warm- 
er than  in  the  case  of  a  rough  slab,  as  the 
roughness  of  the  slab  will  hasten  the  grain  in 
the  sugar. 

You  should  be  extremely  careful  as  to  the 
cleanliness  of  your  slab  before  pouring  a  batch 
of  cream  on  it  as  well  as  to  see  that  it  is  al- 
ways well  sprinkled. 


22 WM.   M.    BELL'S  "PILOT" 

Creaming  Fondant. 

After  a  batch  of  cream  is  on  the  slab  and 
ready  to  beat,  creaming  it  is  accomplished  by 
using  a  spatula  or  creaming  scraper,  obtainable 
at  most  all  supply  houses. 

The  tool  has  about  a  four-foot  handle  and  a 
blade  on  the  end  about  6  by  4  inches  which  is 
usually  made  of  steel. 

You  handle  the  tool  referred  to  much  in  the 


Creaming  Fondant 

same  manner  as  you  would  a  shovel,  vigorously 
working  the  batch  back  and  forth,  turning  it 
over  with  each  stroke  so  as  to  fold  the  outside 
edges  into  the  batch.  First  beat  on  one  side, 
then  on  the  other,  keeping  the  batch  from  the 
sides  of  the  slab. 

The  batch  will  appear  cloudy  when  the  grain 
first  appears  and  by  continuing  the  beating 
will  finally  form  in  a  hard  mass  which  can  be 


1 


WM.  M.  BELL'S  "PILOT" 


23 


Batch  of  fondant  after  creaming 

softened  up  by  kneading  with  the  hands  or 
allowing  to  set  for  an  hour  or  so  with  a  damp 
cloth  over  it  which  causes  it  to  sweat  and  mel- 
low up. 

FLAVORS  FOR  HAND  ROLLED  CREAMS. 

Vanilla. 

To  a  ten-pound  piece  of  cream  add  1  tea- 
spoonful  best  vanilla  and  work  in  well. 

Cocoanut. 

To  a  ten-pound  piece  of  cream  add  1  tea- 
spoonful  best  vanilla  and  1  pound  maccaroon 
cocoanut. 

Nut. 

To  a  ten-pound  piece  of  cream  add  1  tea- 
spoonful  vanilla  and  one  pound  of  chopped 
nuts  of  any  kind,  according  to  market  and 
taste. 


24 WM.  M.    BELL'S  "PILOT" 

Nugats. 

Mix  ground  walnuts  with  the  chocolate  and 
dip  vanilla  cream  in  it. 

Lemon. 

Add  the  grated  rind  of  two  lemons  to  ten 
pounds  of  cream  together  with  one  teaspoonful 
of  extract  of  lemon. 

Orange. 

Add  the  grated  rind  of  one  orange  to  ten 
pounds  of  cream  together  with  one  teaspoonful 
of  extract  of  orange. 

Raspberry. 

Use  one-half  pound  of  thick  raspberry  jam 
to  ten  pounds  of  cream  together  with  one  tea- 
spoonful  raspberry  extract. 

Strawberry. 

Use  one-half  pound  of  thick  strawberry  jam 
to  ten  pounds  of  cream  together  with  one  tea- 
spoonful  of  strawberry  extrac1;. 

Butter. 

To  ten  pounds  of  cream  add  1  pound  of  the 
very  best  creamery  butter  and  one  teaspoon- 
full  vanilla.  After  kneeding  the  butter  in, 
set  in  the  ice-box  or  a  cool  place  for  a  short 
while. 

Maples. 

To  ten  pounds  of  cream  add  one  teaspoon- 
full  maple  extract  and  a  small  quantity  of 
burnt  sugar  (about  a  teaspoonful). 


WM    M.    BELL'S  "PILOT" _25 

Coffee. 

To  ten  pounds  of  cream  add  two  teaspoon- 
fuls  coffee  extract. 

Roman  Punch. 

To  ten  pounds  of  cream  add  one  teaspoonful 
Roman  Punch  extract  and  color  a  very  deli- 
cate pink. 

Almond. 

To  ten  pounds  of  cream  add  one  pound  fine- 
ly chopped  almonds  and  one-half  teaspoonful 
of  almond  extract  or  a  couple  of  drops  of 
non-poisonous  oil  of  Bitter  Almond. 

EGG  HAND-ROLL  CREAM 

Place  in  kettle. 
20  Ibs.  white  sugar. 

2  teaspoonfuls  cream-of-tartar. 

3  qts.  water. 

Set  on  fire  and  stir. 

When  batch  comes  to  a  boil  remove  paddle 
and  with  a  wet  scrub-brush  wash  off  the  in- 
side of  the  kettle  between  the  surface  of  the 
batch  and  the  edge  of  the  kettle. 


Rolling  Creams  for  dipping 


26 WM.  M.    BELL'S  "PILOT" 

Place  wooden  or  steel  cover  on  kettle  and 
allow  to  steam  for  2  or  3  minutes. 

Remove  cover  and  place  thermometer  in 
batch,  cook  to  242  degrees  and  pour  on  damp 
slab. 

When  luke  warm  place  on  it  the  well  beaten 
whites  of  12  eggs  and  cream. 

When  creamed  cut  into  four  or  five  pieces, 
flavor  to  suit  and  dip  in  bitter-sweet  coating. 

HAND-ROLL  CREAM  NO.  1. 
40  Ibs.  sugar. 
6  qts.  water. 
2  large  teaspoonfuls  cream  of  tartar. 

When  batch  comes  to  a  boil  skim  off  all  for- 
eign substance  which  forms  on  top  and  place 
tin  or  wooden  cover  on  and  allow  to  boil  for 
5  minutes. 

Remove  cover  and  with  a  damp  sponge  or 
scrub  brush  wash  off  the  inside  of  kettle  be- 
tween the  surface  of  the  batch  and  the  edge  of 
the  kettle. 

Place  thermometer  in  batch  and  cook  to  242° 
and  pour  on  damp  slab. 

When  quite  cool  place  6  Ibs.  glucose  on  batch 
and  cream. 

Cut  in  2  or  3  pieces  and  flavor  and  dip  in 
bitter-sweet  chocolate. 

HAND-ROLL  CREAM  NO.  2. 
Place  in  a  bright  copper  kettle 
20  Ibs.  A  sugar. 
1  gal.  water. 
1  teaspoonful  cream  of  tartar. 


WM.  M.   BELL'S  "PILOT" 27 

When  batch  comes  to  boil  skim  off  all  for- 
mation gathering  on  surface  and  cover  with  a 
wooden  or  steel  cover  and  allow  to  steam  for 
5  minutes.  Remove  cover  and  wash  down  sides 
of  kettle  and  place  thermometer  in.  Cook  to 
244°  and  pour  on  damp  slab.  When  cool  place 
on  the  batch. 

%  Ib.  glucose. 

y4  Ib.  melted  marshmallows. 
3  oz.  glycerine. 
5  whites  of  eggs,  beaten  stiff. 
Beat  to  a  cream,  flavor  to  suit,  and  roll  out 
to  be  dipped  in  bitter-sweet,  or  milk  coating. 

MAPLE   NUT   CREAMS. 
Hand  Rolls. 

Place  in  kettle 
10  Ibs.  white  sugar. 
10  Ibs.  yellow  sugar  (No.  14).* 
3  qts.  water. 

1  teaspoonful  cream-of-tartar. 
Set  on  the  fire  and  stir  up.     When  it  comes 
to  a  boil  remove  paddle  from  batch  and  cover 
with  a  wooden  or  steel  cover  for  2  or  3  min- 
utes. 

Remove  cover  and  with  a  damp  scrub-brush 
wash  the  sugar  from  the  sides  of  the  kettle. 
Place  the  thermometer  in  and  cook  to  242  de- 
grees, pour  on  damp  slab.  When  luke  warm 


*No.  14  Yellow  Sugar,  designates  the  grade 
and  color. 


2S WM.  M.   BELL'S  "PILOT" 

place  one  teaspoonful  salt  on  batch  together 
with  about  one  ounce  of  vanilla  and  cream  up. 
Roll  out  in  small  balls  and  press  a  small  piece 
of  English  walnut  on  each  ball. 
Dip  in  bitter-sweet  coating. 

SAN  FRANCISCO  CREAM. 
Hand-Rolls. 

Place  in  kettle 
20  Ibs.  A  sugar. 
%  teaspoonfuls  acitic  acid. 

1  gal.  water. 

When  batch  boils  skim  off  surface  forma- 
tion, wash  down  sides  and  steam  for  5  minutes. 
Cook  to  242  -degrees  and  add  2  ounzes  gly- 
cerine, remove  and  pour  on  damp  slab.  When 
cool,  place  on  batch  the  whites  of  16  eggs, 
whipped  stiff,  and  commence  creaming. 

When  batch  is  almost  up,  add  to  it,  y2  tea- 
spoonful  Salasitic  Acid,  dissolved  in  1  tea- 
spoonful  alcohol,  and  finish  creaming.  Flavor 
to  suit  and  roll  into  small  balls  to  be  dipped  in 
bitter-sweet  coating. 

In  some  localities  the  use  of  salasitic  acid  is 
unlawful. 

MINCE  MEAT  CREAMS. 

Hand-Rolls. 

Place  in  a  clean  copper  kettle 
20  Ibs.  sug-ar. 
3  qts.  water. 

V/z  teaspoonfuls  cream-of -tartar. 
Take  two  pounds  of  dry  mincemeat  and  run 
through  your  grinder  or  mill. 

Add  the  mincemeat  to  the  batch  and  set  on 


WM.  M.    BELL'S  "PILOT"  29 

fire  and  stir  up.  When  it  starts  to  boil  remove 
paddle  and  cover  with  a  wooden  or  steel  cov- 
er and  allow  to  steam  for  2  or  3  minutes. 

Remove  cover  and  place  thermometer  in 
batch  and  cook  to  242  degrees  and  pour  on 
damp  slab. 

When  luke-warm  pour  2  ounces  good  brandy 
on  top  of  batch  and  cream. 

Roll  in  small  balls  and  dip  in  sweet  choco- 
late. 

STRAIGHT  MAPLE  CREAM. 

Hand  Rolls. 

Place  in  kettle 
10  Ibs.  white  sugar. 
10  Ibs.  Canadian  maple  sugar. 
1  teaspoonful  cream-of-tartar. 
3  qts.  water. 
Set  on  fire  and  stir. 

When  it  comes  to  a  boil  remove  paddle  and 
wash  the  sugar  from  the  sides  of  the  kettle 
with  a  wet  scrub-brush.  Set  wooden  or  steel 
cover  on  and  allow  to  steam  for  2  or  3  min- 
utes. 

Remove  cover,  place  thermometer  in  batch, 
cook  to  242  degrees  and  pour  on  damp  slab. 
Cream  when  luke-warm,  roll  into  small  balls 
and  dip  in  bitter-sweet  coating. 

HONEY  CREAM. 
Hand  Rolls. 

Place  in  kettle 
5  Ibs.  honey. 
15  Ibs.  white  sugar.          3  qts.    water. 

Set  on  fire  and  stir. 


30 WM.   M.    BELL'S  "PILOT" 

When  batch  boils  remove  paddle  and  with 
a  damp  scrub-brush  wash  the  sugar  from  the 
sides  of  the  kettle. 

Place  wooden  or  steel  cover  on  kettle  and 
allow  to  steam  for  2  or  3  minutes. 

Eemove  cover,  place  thermometer  in  batch, 
cook  to  240  degrees  and  pour  on  damp  slab. 

Cream  when  hike-warm,  roll  into  small  balls 
and  dip  in  bitter-sweet  coating. 
Starch  Work. 

It  is  policy  to  have  a  little  room  built  sepa- 
rate in  one  corner  of  the  shop  for  your  starch 
work.  The  starch-room  must  be  free  from 
dampness. 

Starch-boards  can  be  bought  of  any  sup- 
ply house,  they  are  about  18  by  36  inches  and 
about  an  inch  and  a  quarter  deep  with  one 
inch  legs. 


Corner  of  a  starch  room,  showing  trays  ready  for  impressions 


WM.  M.   BELL'S  "PILOT" 31 

The  starch-room  should  be  large  enough  to 
handle  about  16  or  18  such  boards. 

Build  a  trough  in  the  room  large  enough 
to  hold  about  200  Ibs.  starch  and  a  table  con- 
nected with  the  top  of  the  bin  long  enough 
and  wide  enough  to  hold  at  least  two  boards, 
then  you  can  pile  the  others  on  top  of  these. 
When  filling  your  boards  mix  the  starch  thor- 
oughly with  a  cluster  of  wire,  such  as  an  egg 
whip  and  scoop  starch  into  the  boards  until 
full.  Then  by  scraping  a  stick  over  the  top 
of  the  boards  they  are  leveled  off  nicely  and 
ready  for  the  impressions. 

Starch  moulds  can  be  bought  of  most  any 
supply  house. 

In  placing  the  moulds  on  a  stick  to  make  im- 
pressions with,  place  them  on  to  fit  your  fun- 
nel, if  you  use  a  5,  6  or  8-nose  funnel,  place 
the  moulds  on  accordingly. 

Use  sealing  wax,  glue  or  glucose  mixed  with 
starch  to  a  paste  in  sticking  moulds  on.  Press 
the  moulds  into  the  starch  gently  and  tap 
with  your  finger  before  lifting.  You  can  make 
the  moulds  as  close  together  as  you  see  fit. 
After  running  the  cream  in  the  mould  allow 
to  remain  until  set  (usually  over  night)  and 
remove  by  running  a  seive  or  screen  under 
them  and  lifting  out.  Shake  off  and  brush  or 
blow  off  starch  before  dipping.  A  screen  for 
this  purpose  may  be  had  at  supply  houses. 

When  melting  cream  the  best  way  to  tell 
whether  it  is  hot  enough  or  not  is  by  alloAV- 
ing  it  to  set  a  moment  after  it  is  thin  and  when 
a  scum  forms  on  the  surface  remove  from  the 
fire.  After  a  little  experience  you  can  tell 
at  a  glance  when  the  batch  is  ready. 


32  WM.  M.   BELL'S  "PILOT" 

If  you  are  running  an  assortment  out  of  one 
batch  it  is  possitle  to  flavor  all  out  of  the  same 
pan,  first,  flavpr  vanilla  and  fill  your  vanilla 
form,  then  flavor  lemon  and  run  your  lemon 
forms,  next  flavor  pineapple  and  run  them, 
then  flavor  strawberry  and  run,  and  last  of 
all  flavor  maple,  color  brown  and  run  them. 

STARCH   CREAM. 

Place  in  kettle 
25  Ibs.  sugar. 
5  Ibs.  glucose. 
3  qts.  water. 
Set  on  fire  and  stir  up. 

When  batch  starts  to  boil  remove  paddle 
and  place  cover  on  kettle. 

Allow  to  steam  for  about  2  minutes,  remove 
cover  and  place  thermometer  in  batch. 

Cook  to  240  degrees  and  pour  on  damp  slab. 
Cream  when  hike-warm. 
Place  in  kettle 
4  Ibs.  sugar. 
2  Ibs.  glucose. 
1  qt.    water. 

Set  on  fire  and  cook  to  242  degrees  and  set 
on  tub. 

Add  to  it  5  ounces  sheet  gelatine  dissolved 
in  1  pint  water  and  beat  with  an  egg,  whip 
until  quite  stiff. 

"When  the  cream  is  all  melted  for  the  starch 
add  the  marshmallow  batch  and  mix  thorough- 
ly. This  makes  a  fine  center. 


WM.  M.    BELL'S  "PILOT"  33 

STARCH  CREAM  No..  2. 

Place  in  kettle 
25  Ibs.  sugar. 

5  Ibs.  glucose. 
3  qts.  water. 

Cook  to  240  degrees  and  pour  on  damp  slab. 
Cream  when  hike-warm  and  when  melting 
for  starch  add  about  5  Ibs.  glucose  and  mix  in 
well. 

STARCH  CREAM  No.  3. 
30  Ibs.  sugar. 

6  qts.  water. 

Cook  to  242  degrees,  remove  from  fire  and 
add  10  Ibs.  glucose,  mix  in  very  carefully  tc 
keep  from  graining  batch  too  soon  and  pom 
on  damp  slab. 

Cream  when  luke-warm  and  when  meltim 
for  starch,  add  5  Ibs.  glucose  and  mix  in  thor 
oughly. 

GLYCERINE  CREAM. 

Place  in  clean,  copper  kettle 
20  Ibs.  sugar. 
1  gal.  water. 

When  it  comes  to  a  boil  skim  off  top  and 
place  cover  on  and  allow  to  steam  for  5  or  1C 
minutes. 

Remove  cover  and  with  a  damp  sponge  01 
scrub-brush  wash  off  the  inside  of  the  ketth 
between  the  surface  of  the  batch  and  the  edge 
of  the  kettle. 

Place  thermometer  in  and  cook  to  248  de 
grees. 

enough  glycerine  to  the  batch  to  re 


34 


WM.  M.    BELL'S  "PILOT" 


duce  it  to  244  degrees,  then  remove  from  fire 
and  pour  on  damp  slab. 

When  cool  cream  up  and  use  for  patties, 
bon-bons,  etc. 

CREAM  PATTIES. 

Place  in  a  pan  or  double  boiler  about  4 
pounds  Patti-Cream  and  place  over  steam  or 
boiling  water  and  stir  until  all  dissolved  and 
a  crust-like  ice  forms  on  the  surface. 


Proper  way  of  holding  funnel  in  running  Cream  Patties 

Remove  from  the  fire  and  take  your  pattie 
funnel  (with  stick  to  fit  the  hole)  and  hold 
over  fire  until  warm.  -»* 

Flavor  cream,  place  in  funnel  and  drop 
patties  out  on  wax  paper,  laying  on  trays  or 
spinning  table. 

After  they  have  set  firmly,  run  a  large  knife 
under  the  paper  to  keep  from  sticking  to 
wood,  pick  patties  up  and  place  on  edge  in 
pans. 


WM.  M.    BELL'S  "PILOT" 35 

If  the  cream  is  too  thick  after  being  melted 
add  enough  water  to  thin  to  the  proper  con- 
sistency. 

If  your  cream  is  too  hot  the  patties  will 
spot  and  if  not  hot  enough  they  will  stick  to- 
gether. 

Never  lay  paper  on  a  cool  slab  as  this  will 
also  spot  them. 

Make  your  patties  in  pale  tints,  except  the 
chocolate. 

COLORS  AND  FLAVORS  FOR  PATTIES. 

White — Pepper  mint . 
Pink — Wintergreen. 
Maple — Maple. 
Chocolate — Chocolate. 
Green — Pistachio. 
Lavender — Violet. 
Red — Cinnimon. 
Blue — Heliotrope. 
Yellow — Lemon. 
Orange — Orange. 

VARIEGATED  PATTIES. 

Melt  cream  ready  to  run  and  flavor  to  suit. 

For  red,  white  and  blue  patties,  take  your 
funnel  and  with  your  finger  draw  a  streak 
of  red  color  up  the  inside  of  funnel  from  top 
to  bottom  on  one  side  and  on  the  opposite 
side  make  a  streak  of  blue.  Pour  cream  in 
the  funnel  and  run  out  as  usual. 

For  green  and  white  variegated  patties 
make  two  streaks  of  green  color. 


36 WM.  M.    BELL'S  "PILOT" 

BON-BON  DIPPING. 

Place  in  a  double  boiler  three  or  four  pounds 
of  bon-bon  cream  and  melt  until  a  slight 
crust  forms  on  the  surface  when  you  allow  it 
to  set  for  a  moment. 

Remove  from  fire  and  place  one  center  at  a 
time  in  the  cream  and  fish  out  with  a  bon-bon 
fork.  Place  on  wax  paper  and  mark  as  de- 
sired. Do  not  allow  your  cream  to  become  too 
hot. 

Nice  centers  for  high-class  retail  trade  are 
pineapple  fritters  cut  in  small  points,  nice 
large  French  cherries,  marshmallows,  all  kinds 
of  nuts,  fruit  paste  and  cream  centers  if  you 
desire. 

Make  your  bon-bons   very  pale  in   color. 

Use  flavors  such  as  vanilla,  rose,  violet,  pis- 
tachio, heliotrope.  Dip  brazils  in  maple  cream. 

STOCK  FONDANT. 

Take 

20  Ibs.  A  sugar. 
3  qts.  cold  water. 
1  teaspoonful  cream-of-tartar. 

Place  all  in  bright,  copper  kettle. 

Stir  until  well  mixed  and  when  the  mixture 
comes  to  a  boil  skim  the  formation  from  the 
surface,  wash  off  the  inside  of  the  kettle  be- 
tween the  surface  of  the  batch  and  the  edge  of 
the  kettle,  and  cover  over  with  a  wooden  or 
steel  cover.  Allow  to  steam  for  5  minutes  and 
remove  cover.  Place  thermometer  in  batch 
and  cook  to  242  degrees,  pour  on  well-sprink- 


WM.  M.   BELL'S  "PILOT" 37 

led  slab  and  allow  to  remain  for  about  5  min- 
utes and  then  sprinkle  surface  of  batch  with 
cold  water. 

When  the  batch  is  thoroughly  cold  cream  up 
as  other  creams. 

Place  in  crock  or  tub  and  cover  with  damp 
cloth. 

Use  this  cream  for  bon-bon  centers,  grain- 
ing batches,  etc. 

GELATINE  FONDANT. 

20  Ibs.  A  sugar. 
3  qts.  water. 
1  tablespoonful  cream-of-tartar, 

Place  all  in  a  kettle  and  stir  until  thorough- 
ly mixed. 

When  mixture  comes  to  a  boil  skim  off  all 
formation  coming  to  the  surface. 

With  a  wet  sponge  or  scrub-brush  wash  off 
the  inside  of  the  kettle  between  the  surface 
of  the  batch  and  edge  of  the  kettle.  Cover 
over  with  wooden  or  steel  kettle  cover  and  al- 
low to  steam  for  5  minutes. 

Remove  cover  and  place  thermometer  in 
batch.  Cook  to  244  degrees  and  set  off  on  bar- 
rel. 

Have  2  sheets  of  gelatine,  previously  soak- 
ed (until  slimy),  squeeze  water  out  of  it,  drop 
into  the  batch  and  allow  your  batch  to  set 
for  just  about  one  minute  to  allow  the  gel- 
atine to  become  mixed  without  stirring  it. 

Pour  on  damp  slab  and  cream  when  coldc 
Use  for  patties,  bon-bons,  etc. 


38          WM.  M.   BELL'S  "PILOT" 

PLAIN  PATTIE  FONDANT. 

Place  in  a  bright,  clean  copper  kettle  20  Ibs. 
A  sugar  and  1  gal.  water,  set  on  furnace  and 
stir  a  few  minutes  until  sugar  and  water  are 
thoroughly  mixed  and  when  it  starts  to  boil 
skim  off  all  formation  on  surface  of  batch  and 
take  a  damp  sponge  or  scrub-brush  and  wash 
off  the  inside  of  the  kettle  between  surface  of 
the  batch  and  the  edge  of  kettle.  Cover  with 
a  wooden  or  steel  cover  and  allow  to  steam  for 
about  5  minutes.  Remove  cover  and  place 
thermometer  in  batch.  Cook  to  245  degrees 
and  very  carefully  pour  on  a  well-sprinkled 
slab.  Allow  to  remain  about  5  minutes  with- 
out disturbing  and  then  sprinkle  lightly  with 
cold  water.  Let  set  until  partially  cold  and 
cream. 

Place  in  crock  or  tub  and  keep  covered  with 
a  damp  cloth.  This  is  the  finest  cream  for 
patties  and  split  bon-bons  that  I  have  ever 
come  in  contact  with.  When  running  patties 
with  it  get  cream  good  and  hot  and  your  pat- 
ties will  shine  like  they  were  varnished  and 
they  will  never  stick  together. 

PATTIE  FONDANT. 

Place  in  kettle 
50  Ibs.  A  sugar. 
2  gal.  water. 
1  teaspoonful  boric  acid. 

When  batch  comes  to  a  boil  skim  off  all 
formation  on  surface,  wash  down  sides  and 
cover  over  with  a  wooden  or  steel  cover  and 
allow  to  steam  for  5  or  10  minutes. 


WM.  M.    BELL'S  "PILOT"    39 

Remove  cover  and  cook  to  236  degrees  and 
add  2  ounces  starch  dissolved  in  a  tumbler  of 
water  and  cook  to  246  degrees. 

Set  off  and  add  4  sheets  of  gelatine  (pre- 
viously soaked  in  cold  water  until  they  are 
soft  or  slimy). 

Pour  on  damp  slab  and  cream  when  cold. 

Use  for  cream  patties,  bon-bons,  etc. 

NOTICE  ON  SCRAP. 

When  making  candy  of  scrap  do  not  become 
discouraged  on  your  first  attempt  as  it  is  im- 
possible for  me  to  regulate  the  scrap  you  use 
and  if  you  use  too  much  glucose  or  not  enough 
the  result  may  be  passable,  but  not  up  to  stand- 
ard. In  working  scrap  it  takes  more  brains 
than  in  any  other  branch  of  the  business. 

It  is  policy  to  keep  your  different  kinds  of 
scrap  separate,  such  as  cream  scrap,  caramels, 
hard  goods  and  so  on  and  try  to  keep  the 
light  and  dark  scrap  separate  also. 

Don't  allow  any  acid  goods,  such  as  acid 
drops,  etc.,  to  become  mixed  with  the  other 
scrap,  it  is  policy  to  throw  it  out.  Do  not 
cook  any  quantity  of  marshmellows  with  scrap, 
they  make  the  batch  tough  and  gummy. 

SCRAP  FONDANT. 

Place  any  quantity  of  cream  scrap  in  a 
kettle  with  enough  water  to  dissolve.  Not  too 
much  glucose  candy. 

Boil  until  all  is  dissolved,  and  strain. 

Boil  to  243  degrees  and  pour  on  cream  slab. 

Cream  quite  warm  and  when  it  hardens 
place  in  bucket  and  cover  with  damp  cloth 
for  'stock. 


40 WM.  M.   BELL'S  "PILOT" 

SCRAP  CENTERS. 

Take  any  quantity  of  scrap  fondant  and 
place  in  pan  over  steam  and  melt  until  quito 
hot. 

Remove  all  from  fire  and  add  vanilla  flavu- 
and  ground  nutmeg. 

Run  into  any  mould  in  starch  and  dip  in 
sweet  chocolate. 

CHOCOLATE  ALMOND  EGG  NOUGAT. 

Place  25  Ibs.  mixed  scrap  in  a  kettle  with 
enough  water  to  dissolve  or  about  3  qts.,  %rhen 
all  is  melted  strain.  Cook  to  250  degree*  and 
pour  half  over  the  well  beaten  whites  )f  18 
eggs.  Add  3  ounces  cocoa  butter.  Cook  the 
other  half  of  batch  to  260  degrees  and  pour 
into  the  eggs.  Test  batch  in  cold  water  and 
see  if  you  have  a  stiff  ball,  such  as  a  caramel 
test.  If  too  hard  add  water  and  vanilla  to 
reduce.  If  not  hard  enough  place  over,  ash  fire 
or  steam  bath  and  cook  to  caramel  test. 

Add  to  it  3  or  4  Ibs.  of  scrap  fondant  and 
work  in  smooth,  when  quite  thick  add  2  table- 
spoonfuls  nutmeg,  vanila  flavor  and  1  Ib. 
shaved  chocolate,  and  2  Ibs.  Valencia  almonds. 

Pour  in  wafer  lined  box  and  cut  next  day  in 
5-cent  slices  about  2x4x^  inches. 

CHOCOLATE  COCOANUT  FUDGE  BAES. 

Place  in  kettle 

25  Ibs.  mixed  scrap. 

Water  to  dissolve  and  boil  until  all  is  melt- 
ed, and  strain. 

Cook  to  248  degrees  and  set  on  tub  and  grain 


WM.  M.   BELL'S  "PILOT"  41 

off  by  stirring  and  rubbing  on  the  sides  of  the 
kettle  with  your  paddle. 

Add  cocoa  and  vanilla  to  flavor  and  some 
burnt  sugar  to  color  real  dark,  if  necessary. 

When  batch  is  quite  thick  add  5  Ibs.  of  scrap 
fondant  and  work  in  smooth.  Add  2  Ibs.  chip 
cocoanut  and  pour  in  paper  lined  starch  tray 
and  let  set  over  night. 

Turn  out  and  cut  in  2x4  bars  to  be  sold  at 
5  cents  each. 

CORN  MEAL  NOUGATS. 
15  Ibs.  mixed  scrap. 
3  qts.  water. 

Boil  until  all  is  dissolved,  and  strain. 
Cook  to  246  degrees  or  248  degrees  and  add 
2  ounces  cocoa  butter. 

Kemove  from  fire  and  add  10  Ibs.  corn  meal 
and  all  the  macaroon  cocoanut  it  will  take. 
Flavor  with  ground  nutmeg  and  vanilla. 
Roll   out   thin   on    greased   slab    about   like 
nougat  and  cut  in  small  pieces  to  dip  in  sweet 
coating. 

SCRAP  FUDGE. 
Place  in  kettle. 
25  Ibs.  mostly  cream  scrap. 
Water  to  dissolve. 

Melt  and  strain  into  another  kettle. 
Cook  most  of  the  water  out  or  to  about  236 
or  238  degrees  and  add  one-half  gal.  condensed 
milk.  Beil  down  again  and  add  1  qt.  con- 
densed milk.  Boil  down  again  and  add  an- 
other quart  of  condensed  milk  and  cook  to 
245  desrrees  or  firm  ball.  Set  off  and  stir  un- 


42 WM.  M.    BELL'S  "PILOT" 

til  quite  thick  and  pour  in  paper-lined  starch 
trays.     When  cold  mark  in  1-inch  squares. 
Shellac  top  if  desired. 

NEW  ENGLAND  PLUM  PUDDING— SCRAP. 

Melt  10  Ibs.  scrap  fondant  in  a  pan  over 
hot  water  until  quite  hot. 

Set  pan  out  of  hot  water  and  add  to  it 
2  teaspoonfuls  ground  nutmeg. 
y2  teaspoonful  Roman  punch  flavor, 
or 

One  ounce  brandy. 
2  Ib.  currants. 
1  Ib.  raisins. 

1  Ib.  almonds. 

Stir  until  good  and  thick  and  place  in  box 
or  tray  lined  with  wax  paper  and  let  set  un- 
til cool. 

Turn  out,  pull  off  wax  paper  and  cut  in  bars 
1 3/2x8  inches  and  as  long  as  the  box  or  tray 
is  wide.  Ice  with  white  cream  as  a  person 
would  a  cake  and  slice  about  fys  or  ^  inch 
thick  for  5-cent  sellers. 

This  is  a  goDd  piece,  try  it. 

CHOCOLATE  WALNUT  SLICE. 

Place  in  kettle 
10  Ibs.  scrap  (taffy,  caramels,  etc.). 

2  qts.  water. 

Set  on  fire  and  stir  until  dissolved.     Strain. 

Set  on  fire  and  cook  to  soft  ball  or  about 
240  degrees  (stirring  constantly),  then  add  1 
qt.  cream  and  cook  to  about  256  or  258  de- 
grees or  a  good  crack.  Set  off  and  add  cocoa 
to  flavor  and  color  and  a  little  vanilla. 


WM.  M.   BELL'S  "PILOT" 43 

Pour  on  greased  slab  and  sprinkle  over  it 
about  1  or  1%  Ibs.  English  walnut  pieces  and 
fold  in  edges. 

Knead  up  good  and  when  quite  stiff  fo;'m 
into  a  roll  about  3  inches  thick  and  roll  ui  til 
almost  cold. 

Now,  with  a  good  sharp  knife  cut  oft  in 
slices  one-half  inch  thick  and  wrap  in  wax 
paper  to  be  sold  for  5  cents. 

It  is  quite  a  trick  to  cut  these  and  takes  a 
little  practice. 

SCRAP  FUDGE  No.  2. 

Place  in  kettle 

10  Ibs.  scrap  (part  chocolates). 
2  Ibs.  caramel  paste. 
1  qt.    cream. 

Stir  continuously  and  cook  to  242  degrees. 

Set  on  tub  and  add  6  Ibs.  fondant,  work 
smooth  and  pour  on  wax  paper  between  iron 
bars  and  spread  out  one-half  inch  thick. 

Let  set  over  night  and  mark  in  one-inch 
squares  for  counter. 

FRITTER  RINGS. 

Have  your  tinner  make  you  a  couple  of  rings 
(out  of  extra  heavy  tin)  4  inches  in  diameter 
and  one-half  inch  in  height.  Have  a  wire  loop 
soldered  on  each  ring  to  act  as  a  handle. 

Use  these  for  all  glaca  nut  fritters,  recipes 
for  which  you  will  find  on  looking  through 
book. 


44 WM.  M.    BELL'S  "PILOT" 

PECAN  FRITTERS. 

Place  in  copper  kettle 

2  Ibs.  glucose. 

3  Ibs.  sugar. 

'   2  oz.  of  any  good  grease 
1  qt.  water. 

Set  on  furnace  and  mix,  with  paddle. 

When  mixture  starts  to  boil  place  ther- 
mometer in  and  cook  to  300  degrees. 

It  is  unnecessary  to  stir  batch  the  entire 
time. 

"When  batch  is  300  degrees  remove  ther- 
mometer and  add  4  Ibs.  pecan  halves,  or  pieces 
and  a  tablespoonful  of  salt. 

Stir  until  thoroughly  mixed  and  dump  in  a 
mass  on  a  well  greased  slab. 

It  will  enable  you  to  handle  batch  more  free- 
ly if  you  have  an  old  pair  of  gloves  handy  to 
put  on  when  manipulating.  Keep  turning  your 
batch  over  every  few  minutes  to  prevent  candy 
from  running  through  the  nuts  onto  the  slab. 

With  your  scrapper  cut  off  a  piece  of  the 
batch  about  the  size  of  a  peach  and  place  in 
fritter  ring  and  with  the  tops  of  the  fingers 
spread  out  to  fill  ring  and  shove  back  on  slab 
out  of  your  way,  lift  ring  from  it,  cut  off  an- 
other piece  and  manipulate  in  same  manner. 

You  will  have  to  work  fast  on  this  batch  to 
keep  it  from  getting  too  cool.  When  they  are 
cold  wrap  in  thin  wax  paper  and  stack  in 
pans  on  edge. 


WM.  M.    BELL'S  "PILOT" 


45 


Sell  for  10  cents  apiece. 

This  batch  should  make  about  40  fritters. 


Making  fritters— Using  fritter  ring 

WALNUT  FRITTERS. 

Place  in  copper  kettle 

2  Ibs.  glucose. 

3  Ibs.  sugar. 

2  oz.  of  any  good  grease 
1  qt.  water. 

Set  on  furnace  and  mix  with  paddle. 

When  mixture  starts  to  boil  place  thermom- 
eter in  and  cook  to  300  degrees. 

It  is  unnecessary  to  stir  batch  the  entire 
time. 

When  batch  has  reached  300  degrees  remove 
thermometer  and  add  4  Ibs.  walnut  pieces  and 
a  tablespoonful  salt. 


46 WM.  M.   BELL'S  "PILOT" 

Stir  until  thoroughly  mixed  and  dump  in  a 
mass  on  a  well-greased  slab. 

Manipulate  in  same  manner  as  pecan  frit- 
ters. 

Sell  for  10  cents  apiece. 

This  size  batch  should  make  about  forty 
fritters. 

CACHEW  NUT  FRITTERS. 

Place  in  copper  kettle 

2  Ibs.  glucose. 

3  Ibs.  sugar. 

2  oz.  of  any  good  grease 
1  qt.  water. 

Set  on  furnace  and  mix  with  paddle. 

When  mixture  starts  to  boil  place  thermom- 
eter in  and  cook'  to  280  degrees. 

When  the  thermometer  registers  280  degrees 
remove  it  from  batch  and  add  to  the  batch  5 
Ibs.  cachew  nuts  and  1  tablespoonful  salt. 

Stir  from  the  sides  of  the  kettle  (to  prevent 
breaking  nuts)  and  cook  until  the  nuts  run 
or  seem  to  slip  from  the  paddle.  It  will  take 
5  minutes  cooking  after  adding  nuts. 

Dump  the  batch  in  a  mass  on  a  well-greased 
slab  and  turn  over  and  over  for  a  few  minutes 
before  you  start  to  make  fritters  out  of  it. 

When  the  sugar  and  nuts  are  thoroughly 
mixed  start  to  manipulate  in  the  same  manner 
as  pecan  fritters. 

Sell  for  10  cents  apiece. 

This  batch  should  make  about  forty-eight 
fritters. 


WM.  M.    BELL'S  "PILOT" 47 

ALMOND  FRITTERS. 

Place  in  copper  kettle 

2  Ibs.  glucose. 

3  Ibs.  sugar. 

2  oz.  of  any  good  grease 
1  qt.  water. 

Set  on  furnace  and  mix  with  paddle. 

When  mixture  starts  to  boil  place  thermom- 
eter in. 

When  thermometer  registers  240  degrees  re- 
move it  from  batch  and  add  5  Ibs.  Valencia 
almonds  and  2  tablespoonfuls  of  salt. 

Shut  down  your  fire  a  trifle  and  stir  batch 
from  the  sides  of  the  kettle  to  prevent  break- 
ing the  nuts. 

Stir  and  cook  until  the  nuts  are  through 
cracking  and  the  batch  starts  to  smoke. 

Remove  from  furnace  and  pour  into  a  large 
sieve  set  on  iron  caramel  bars  over  a  well- 
greased  slab. 

Allow  to  strain  for  3  or  4  minutes  and  take 
sieve  with  your  gloved  hands  and  turn  upside 
down  on  the  slab  and  let  the  almonds  fall 
out.  With  your  scraper  remove  all  the  nuts 
that  adhere  to  the  sides  of  the  seive. 

Take  the  candy  that  has  strained  off  and 
turn  up  and  add  to  scrap  to  be  used  in  mak- 
ing caramels,  taffy,  etc. 

Make  your  almonds  into  fritters  the  same  as 
you  would  pecan  fritters  being  more  careful 
not  to  break  the  nuts. 

Sell  for  10  cents  apiece. 

This  batch  should  make  about  forty-eight 
fritters. 


48 WM.  M.    BELL'S  "PILOT" 

BLANCHED  ALMOND  FRITTERS. 

Blanch  5  Ibs.  Valencia  almonds  by  scalding 
in  hot  water  for  about  5  minutes  (do  not  let 
water  boil)  and  then  running  cold  water  over 
them  until  cooled  off  thoroughly.  Drain  water 
off  and  by  pressing  between  the  index  finger 
and  thumb  the  skin  of  the  almond  wrill  slip  off 
very  easily.  When  all  are  done  place  behind 
furnace  until  dry. 

Place  in  copper  kettle 

2  Ibs.  glucose. 

3  Ibs.  sugar. 

2  oz.  of  any  good  grease 
1  qt.  water. 

Set  on  furnace  and  mix  with  paddle. 
When  mixture  starts  to  boil  place  thermom- 
eter in. 

When  thermometer  registers  280  degrees  re- 
move it,  and  add  5  Ibs.  blanched  almonds  with 
2  tablespoonfuls  salt. 

Stir  from  the  sides  of  the  kettle  and  when 
the  nuts  and  candy  are  thoroughly  assimilated 
remove  from  furnace  and  dump  it  in  a  mass 
on  a  well-greased  slab. 

Manipulate  in  same  manner  as  pecan  frit- 
ters. 

Sell  for  10  cents  apiece. 

This  batch  should  make  about  forty-eight 
fritters. 


WM.  M.    BELL'S  "PILOT" 49 

BRAZIL  FRITTERS. 

Place  in  copper  kettle 

2  Ibs.  glucose. 

3  Ibs.  sugar. 

2  oz.  of  any  good  grease 
1  qt.  water. 

Set  on  furnace  and  mix,  with  paddle. 

When  mixture  starts  to  boil  place  thermom- 
eter in. 

When  thermometer  registers  300  degrees  re- 
move it  and  add  4  Ibs.  Brazil  pieces  with  2 
tablespoonfuls  salt  and  one-half  teaspoonful 
extract  lemon.  Mix  well  and  dump  in  a  mass 
on  a  well-greased  slab. 

Manipulate  in  same  manner  as  pecan  frit- 
ters. 

Sell  at  10  cents  apiece. 

This  batch  should  make  about  forty  fritters. 

BLACK  WALNUT  FRITTERS. 

Make  as  pecan  fritters,  substituting  black 
walnuts  for  pecans. 

PIGNOLIA  NUT  FRITTERS. 

Make  as  pecan  fritters,  substituting  Pignolia 
nuts  for  pecans  and  adding  one-half  teaspoon- 
ful lemon  extract  with  salt  and  nuts. 

MIXED  NUT  FRITTERS. 

Make  as  pecan  fritters,  substituting  all  kinds 
of  nuts  that  you  may  have  in  the  shop  in  place 
of  pecans. 


50 WM.  M.   BELL'S  "PILOT" 

t  NUT  BARS. 

Make  all  varieties  in  same  manner  as  frit- 
ters only  mould  on  a  well-greased  slab  between 
iron  bars,  using  large  rolling  pin  to  spread  the 
batch,  about  one-half  inch  thick. 

Cut  in  pieces  about  5x2  inches  and  sell  at 
10  cents  each. 

No.  1.  "OH,  JOY"  FUDGE. 
This  is  without  a  doubt  the  finest  fudge  I 
know  of. 

Place  in  a  bright  kettle 
4  Ibs.  A  sugar. 

1  Ib.    No.  14  yellow  sugar. 
%  Ib.     butter. 

1'lb.    bitter  chocolate   (shaved). 

2  oz.    molasses. 
y2  gal.  cream. 

Stir  continuously  and  cook  to  a  very  soft 
ball  or  about  238  degrees. 

Set  on  a  tub  and  stir  briskly  until  very  thick 
like  putty. 

Set  on  furnace  again  and  stir  until  you 
have  thinned  it  down  again,  and  pour  between 
iron  bars  onto  wax  paper  (laid  on  slab)  and 
spread  out  one-half  inch  thick. 

This  will  fill  a  space  about  14x30  inches. 

When  set,  mark  into  one-inch  square  and 
break  off  for  store. 

This  fudge  will  stay  fresh  for  months.  Try 
it. 

"OH,  JOY"  NUT  FUDGE. 

Make  batch  of  No.  1  "Oh,  Joy"  Fudge  and 
when  ready  to  pour  stir  into  it  three-quarter 
pounds  broken  walnuts  and  finish. 


WM.  M.    BELL'S  "PILOT" 51 

VASSAR  FUDGE. 

Place  in  a  bright  kettle 
5      Ibs.  A  sugar. 
11/2  Ibs.  bitter  chocolate. 
1/2  gal.  cream. 

Stir  continuously  and  cook  to  238  degrees 
or  a  very  soft  ball. 

Set  on  tub  and  stir  briskly. 

When  it  starts  to  thicken  pour  out,  onto 
wax  paper,  laid  on  slab,  between  iron  bars, 
and  spread  out  about  one-half  inch  thick. 

Set  bars  12x30  inches. 

When  cold  mark  into  one-inch  squares  and 
break  apart  for  store. 

No.  2.  FUDGE. 

Place  in  kettle 
5  Ibs.  A  sugar. 
2  Ibs.  glucose. 
10  oz.    best  cocoa. 
14  Ib.    butter. 
*/2  gal.  cream. 

Stir  continuously  and  cook  to  a  soft  ball  or 
237  or  238  degrees. 

Set  on  tub  and  add  three  Ibs.  fondant  arid 
work  perfectly  smooth  by  stirring  and  mash- 
ing the  lumps  of  cream  against  the  sides  of  the 
kettle  with  the  flat  side  of  your  wooden  pad- 
dle/ 

Pour  out  on  wax  paper  laid  on  slab,  be- 
tween iron  bars  (set  about  20x30  inches)  and 
spread  out  one-half  inch  thick.  When  set 
mark  in  one-inch  squares  and  break  off  for 
store. 


52 WM.  M.    BELL'S  "PILOT" 

COCOANUT  FUDGE. 

Place  in  kettle 
5      Ibs.  A  sugar. 
V/2  Ibs.  bitter  chocolate. 

y%  gal.  cream. 

Stir  continuously  and  cook  to  very  soft  ball 
or  238  degrees. 

Set  on  tub,  flavor  with  vanilla  and  add  to  it 
one  Ib.  string  or  thread  cocoanut. 

Stir  cocoanut  in  and  beat  until  batch  starts 
to  thicken  and  pour  out  on  wax  paper  be- 
tween iron  bars  set  10x30  inches  and  spread 
out  to  fill  irons. 

When  set,  mark  deep  into  one-inch  squares, 
break  off  and  stack  in  pan  for  counter. 

CARAMEL  CREAM  FUDGE. 

Place  in  kettle 

5  Ibs.  No.  14  yellow  sugar. 
%  Ib.    butter. 
yz  gal.  cream. 

Cook  to  soft  ball  or  237  or  238  degrees  and 
set  on  tub. 

Add  to  batch  one  Ib.  fondant  and  work 
smooth  with  wrooden  paddle  and  beat  until 
it  starts  to  thicken,  then  pour  on  wax  paper 
between  iron  bars  (set  10x30  inches)  and 
spread  out  to  fill  irons. 

When  cool,  mark  in  one-inch  squares,  bfeak 
off  and  stack  in  pan  for  counter. 

MAPLE  PECAN  FUDGE. 

Make  hatch  of  maple  fudge  and  when  ready 
to  pour  add  %  Ib.  broken  pecans,  stir. in  well 
and  finish. 


WM.  M.   BELL'S  "PILOT"  53 

MAPLL  FUDGE. 

Place  in  kettle 
3  Ibs.  A  sugar. 
2  Ibs.  No.  14  yellow  sugar. 
1/1  Ib.    Canadian   maple   sugar    (shaved). 
%  Ib.    butter. 
t/i  gal.  cream. 

Stir  continuously  and  cook  to  238  degrees 
or  a  very  soft  ball. 

Set  on  tub  and  beat  until  batch  starts  to 
thicken  and  pour  on  wax  paper  between  iron 
bars  set  10x30  inches. 

When  cold  mark  in  one-inch  squares,  break 
apart  and  stack  in  pan  for  counter. 

MAPLE  OR  CARAMEL  ITALIAN  CREAMS. 

Place  in  kettle 

5  Ibs.  brown  sugar. 
5  Ibs.  white  sugar. 
12  Ibs.  glucose. 
10  Ibs.  condensed  milk. 

Set  on  fire  and  cook  to  a  soft  ball  or  about 
240  degrees  (stirring  constantly). 

Set  on  tub  and  add  to  it  1  teaspoonful  salt, 
3  Ibs.  marshmallows  or  marshmallow  dough,  1 
Ib.  flour  and  20  Ibs.  stock  fondant. 

Stir  in  nice  and  smooth  and  pour  in  paper- 
lined  starch  boards  to  set. 

When  set  mark  in  one-inch  squares  and  if 
you  so  desire  you  may  give  the  top  a  coat  of 
glazine  to  make  it  shine. 

Turn  out  of  tray,  peel  off  paper  and  break 
apart  as  marked. 

This  batch   is   large   enough   for   about   six 


54  WM.  M.    BELL'S  "PILOT" 

trays.     You  may  cut  it  down  or  enlarge  it  as 
you  see  fit. 

CHOCOLATE  ITALIAN  CREAMS. 

Place  in  kettle 
20  Ibs.  mixed  scrap. 
10  Ibs.  condensed  milk. 

Set  on  fire,  stir  constantly,  and  cook  to  soft 
ball  or  240  degrees. 

Set  on  tub  and  add  %  Ib.  dark  cocoa,  1  oz. 
vanilla,  1  teaspoonful  salt,  3  Ibs.  marshmal- 
lows,  or  marshmallow  dough,  1  Ib.  flour  and 
20  Ibs.  stock  fondant. 

Stir  in  nice  and  smooth  and  pour  in  paper- 
lined  starch  boards  to  set. 

Glazine  top  and  mark  in  one-inch  squares. 

Turn  out,  peel  off  paper  and  break  apart. 

NOUGAT  FOR  DIPPING. 

Place  the  whites  of  18  eggs  in  a  kettle  and 
whip  stiff. 

Place  in  another  kettle. 
6  Ibs.  glucose. 
6  Ibs.  sugar^ 
1  qt.    water 

Set  on  fire  and  stir  until  dissolved.  Cook  to 
250  degrees  and  pour  half  on  the  egg-whites 
while  helper  stirs  eggs  briskly  with  a  wooden 
paddle. 

Cook  other  half  to  260  degrees  and  pour  on 
eggs.  • 

Place  6  Ibs.  sugar  and  6  Ibs.  glucose  in  the 
kettle  again  with  a  little  water  and  3  oz.  some 
good  grease.  Cook  to  270  degrees  and  pour 
half  on  the  eggs  and  cook  the  other  half  to 


WM.  M.    BELL'S  "PILOT" 55 

280  degrees  and  pour  it  on  the  eggs.  Flavor 
with  about  one-half  ounce  vanilla  and  a  few 
drops  rose,  add  2  Ibs.  almonds  and  stir  until 
thick  so  almonds  will  not  float.  Pour  on  greas- 
ed slab  between  iron  bars,  about  one-half  inch 
thick.  When  cold  cut  %  inch  by  1%  inch  and 
dip  in  sweet  coating. 
This  is  a  dandy  nougat. 


Manner  of  pouring  candy  into  eggs  in  making  nougat 

FRENCH  NOUGAT. 

Make  a  batch  of  nougat  per  recipe  for  nou- 
gat for  dipping  and  after  you  have  poured  the 
last  of  the  candy  in,  set  on  scale  and  weigh. 
Add  to  it  two-thirds  as  much  stock  fondant  as 
you  have  batch  and  mix  all  in  well,  flavor, 


56 WM.  M.    BELL'S  "PILOT" 

add  nuts  and  pour  in  box  or  tray  lined  with 
wafer  sheet,  place  wafer  sheet  on  top  and  press 
down  tight. 

Cut  in  5-cent  slices  the  next  morning,  one- 
half  inch  thick,  two  inches  wide  and  three  and 
one-half  inches  long.  This  is  a  dandy  nougat 
and  is  a  great  deal  simpler  than  evaporating 
by  steam. 


FRENCH  NOUGAT  No.  2. 

Place  the  whites  of  12  eggs  in  a  kettle  and 
whip  until  stiff. 

Place  in  another  kettle 

3  Ibs.  glucose. 

4  Ibs.  white  sugar. 
1  qt.    water. 

Set  on  fire  and  stir  until  dissolved. 

Cook  to  250  degrees  and  pour  half  over  the 
egg-white  while  helper  stirs  them  vigorously 
with  wooden  paddle. 


Three-layer  Nougat— cut  for  counter 


WM.  M.  BELL'S   "PILOT"  57 


Cook  the  other  half  of  batch  to  260  degrees 
and  pour  over  the  eggs  as  you  did  the  other. 

Place  the  kettle  containing  batch  in 
another  kettle  containing  water,  set  on  fire  and 
allow  water  to  boil  until  you  can  take  a  small 
portion  of  the  batch  and  flatten  out  in  a  pan 
of  cold  water  between  the  fingers  and  thumb 
and  it  will  snap  when  you  hit  it  with  your  fin- 
ger, but  still  will  bend  and  form  a  stiff  ball. 

Eemove  from  steam  bath,  add  vanilla  flavor, 
and  ll/2  Iks.  almonds. 

Pour  in  wafer-lined  box,  cover  with  wafer 
sheet  and  let  set  over  night. 

Cut  in  5  or  10-cent  slices. 

SCRAP  NOUGAT. 

Place  in  kettle 
20  Ibs.  mixed  scrap. 
1  gal.  water. 

Set  on  furnace  and  boil  until  all  is  melted 
and  strain  into  another  kettle. 

Cook  to  260  degrees  and  pour  over  18  egg 
whites  (which  have  previously  been  whipped 
stiff).  Beat  until  very  thick,  add  3  oz.  grease 
and  pour  in  wafer-lined  box  and  allow  to  set 
over  night.  Cut  into  5-cent  slices  about  one- 
half  inch  thick,  4x2-inch  surface. 

If  desirable  add  2  Ibs.  almonds  just  before 
pouring  out, 

TUTTI  FRUTTI  NOUGAT. 

Place  in  bright  kettle 
15  Ibs.  sugar. 
7  Ibs.  glucose. 


58 WM.  M.   BELL'S  "PILOT" 

Enough  water  to  dissolve  and  cook  to  256 
degrees. 

Set  on  tub  and  when  it  has  cooled  down  a 
trifle  add  one  ounce  sheet  gelatine  previously 
soaked  in  water  to  make  it  tender.  Now  add 
four  ounces  albumen  well  beat  up  and  two 
tablespoonfuls  soda,  when  all  is  worked  in 
well  add  one  Ib.  French  cherries,  one  Ib.  pine- 
apple and  one  and  one-half  Valencia  almonds 
and  vanilla  flavor.  Pour  in  wafer-lined  box 
and  let  set  over  night.  Cut  in  5-cent  slices. 

CALIFORNIA  NOUGAT. 

First  rub  through  a  colander  one  gallon  apri- 
cots and  set  aside  in  a  kettle. 

Place  in  separate  kettle 
8  Ibs.  sugar. 
3  Ibs.  glucose. 
2  qts.  water. 

Cook  to  330  degrees  and  have  helper  pour 
into  the  apricots  while  you  stir  with  paddle. 

When  all  is  added  test  in  cold  water  and 
see  if  it  is  a  medium  ball,  and  if  not  set  over 
an  ash  fire  and  cook  until  it  reaches  the  medium 
ball  stage.  Remove  from  fire  and  add  two 
pounds  almonds  and  all  the  macaroon  cocoa- 
nut  you  can  work  into  it. 

Place  in  a  box  lined  with  wafer  sheets  and 
press  down  firmly. 

When  set,  slice  as  sold. 

CALIFORNIA   NOUGAT— RASPBERRY. 

Make  the  same  as  California  nougat-apricot, 
only  in  place  of  apricot  pulp  use  heavy  rasp- 
berry preserve  or  jam. 


WM.  M.    BELL'S  "PILOT" 59 

A  GOOD  NOUGAT  LOAF. 

Place  in  kettle 
10  Ibs.  sugar. 
8  Ibs.  glucose. 
2  oz.   grease. 
2  qts.  water. 

Cook  to  260  degrees  and  have  helper  pour 
over  the  whites  of  18  eggs  (which  have  previ- 
ously been  whipped  stiff)  while  you  stir  rapid- 

ly.  ' 

Stir  until  stiff  and  add  vanilla  extract,  y2 
Ib.  cherries,  1  Ib.  walnuts  and  %  lb.  cut  pine- 
apple, mix  well  and  pour  in  wafer-lined  box 
and  press  down  with  board. 

Let  set  over  night  before  slicing. 

HONEY  NOUGAT. 

Place  the  whites  of  18  eggs  in  a  kettle  and 
whip  until  stiff. 

Place  in  another  kettle 
10  Ibs.  honey. 
4  Ibs.  sugar. 
4  Ibs.  glucose. 

Set  on  fire,  stir  and  cook  to  260  degrees. 
Pour  over  the  eggs  while  helper  beats  with  a 
wooden  paddle. 

Beat  the  batch  until  good  and  stiff  and  add 

2  Ibs.  almonds  and  pour  in  wafer-lined  tray, 

place  wafer  sheet  on  top  and  press  down  tight. 

Next  day  cut  in  5-cent  slices  about  %  incn 

thick,  2  inches  wide  and  3^  inches  long. 

FOR  DUSTING  TABLET. 

One  of  the  finest  things  there  is  for  dust- 
ing tablets  is  powdered  carbonate  of  magnesia, 


60 WM.  M.   BELL'S  "PILOT" 

dusted  over  the  tablets  before  they  are  canned 
or  bottled.  Carbonate  of  Magnesia  attracts 
moisture  and  will  consequently  keep  your  tab- 
lets or  drops  free  from  the  same. 

ACIDS  IN  TABLETS. 

Take  the  required  amount  of  acid,  about  1 
pz.  to  10  Ibs.  for  fruit  tablets  and  2  oz.  to  10 
Ibs.  for  acid  drops,  or  lemon  drops,  place  in 
a  glass  or  cup  and  mix  with  enough  water  to 
make  a  paste. 

Mix  in  a  little  at  a  time  when  kneading  up 
the  batch. 

Some  workmen  prefer  to  add  dry  powder  on 
batch  when  kneading  up,  which  may  answer 
the  purpose  just  as  well. 

COATING  TABLETS  AND  DROPS. 

Place  your  tablets  or  drops  in  a  basin  and 
sprinkle  a  little  simple  syrup  on  them  and 
mix  writh  your  hands  or  with  a  paddle  until 
all  are  damp.  Throw  a  little  granulated  sugar 
over  them  and  mix  until  all  are  coated. 

Place  on  slab  or  table  to  dry  over  night  or 
in  trays  in  a  dry  room. 

Another  way  is  to  dip  your  hands  in  a 
basin  of  water  and  rub  the  goods  until  sticky 
and  finish  as  others. 

FRUIT   TABLETS— PURE  SUGAR. 

30  Ibs.  sugar. 

2  level  teaspoonfuls  cream-of-tartar. 
5  qts.  water. 

When  batch  comes  to  a  boil,  place  tin  or 
wooden  cover  on  kettle  and  steam  for  five 
minutes. 


WM.  M.    BELL'S  "PILOT" 61 

Remove  cover  and  with  a  damp  sponge  or 
damp  scrub-brush  wash  off  the  inside  of  the 
kettle  between  the  surface  of  the  batch  and 
the  edge  of  the  kettle. 

Cook  to  330  degrees  and  pour  on  cold,  greas- 
ed slab  and  fold  up  and  add  acid,  flavor  and 
color  to  suit. 

When  quite  cool  run  through  tablet  rollers 
and  coat  with  sugar  as  previously  explained. 

FRUIT  TABLETS. 
2  Ibs.  glucose. 
10  Ibs.  sugar. 
2  qts.  water. 

When  batch  boils  place  tin  or  wooden  cover 
on  kettle  and  allow  to  steam  for  five  minutes. 

Wash  off  sides  of  kettle  and  cook  to  300 
degrees  and  pour  on  cold,  greased  slab  and 
fold  in  edges. 

Add  acid,  flavor  and  color  to  suit  and  knead 
all  in  well. 

When  quite  cool  run  through  tablet  roller. 

Throw  a  little  magnesia  on  batch  and  mix 
in  well  until  they  look  sort  of  white. 

Place  in  bottles  or  cans. 

Make  lemon,  orange,  cherry,  raspberry,  lime, 
chocolate  and  pineapple. 

ACID  DROPS  AND  LEMON  DROPS. 
2  Ibs.  glucose. 
10  Ibs.  sugar. 
2  qts.  water. 

Cook  to   300  degrees  and  pour  on   greased 
ab. 
When  kneading  up  add  2  oz.  tartaric  or  cit- 


62 WM.  M.    BELL'S  "PILOT" 

ric  acid  and  run  out  in  drop  machine  and  dust 
with  magnesia. 

For  lemon  drops  use  1%  °z-  acid  and  about 
1/2  oz.  lemon  oil. 

MENTHOL  DROPS. 

Cook  batch  the  same  as  for  lemon  drops 
and  after  pouring  on  slab  sprinkle  over  it 
!/2  oz.  menthol  crystals  and  knead  in.  Where 
the  crystals  melt  they  become  liquid  so  the 
batch  must  be  manipulated  carefully  and  quick- 
ly. Color  batch  red  and  run  through  rollers 
any  desired  shape. 

LICORICE  DROPS. 

Cook  batch  the  same  as  for  lemon  drops  and 
after  pouring  on  slab  add  a  very  little  (say 
one-quarter  teaspoonful)  menthol  crystals  and 
two  ounces  powdered  licorice.  When  knead- 
ing up  add  a  few  drops  of  oil  of  fennel  and 
when  almost  cool  run  through  rollers  in  any 
desired  shape. 

HOARHOUND  DROPS. 

Place  in  kettle 

20  Ibs.  scrap   (avoiding  chocolate). 
6  oz.    hoarhound  herb. 
3  qts.  water. 

Boil  until  scrap  is  all  dissolved  and  strain. 

Cook  to  300  degrees   and  pour  on   greased 

slab.    Add  a  few  drops  of  lemon  oil  and  knead 

up.     When  quite  cool  run  through  the  tablet 

or  drop  rollers. 


WM.   M.    BELL'S  "PILOT"  63 


TIPS  ON  CARAMELS 

Be  particular  about  the  grease  you  use,  a 
grease  that  melts  at  about  125  degrees  is  pref- 
erable to  a  softer  one. 

See  that  your  cream  is  nice  and  sweet. 

Stir  batch  briskly  at  all  times.  You  can 
start  your  batch  on  a  fast  fire  but  slow  down 
the  fire  as  the  batch  gets  done. 


Make  oak  board  to  go  on  slab,  as  above,  Cut  five  or  more  strips 
at  a  time 

Stand  on  a  box  when  stirring  batch. 

Test  batch  in  cold  water,  but  not  ice  water. 

Try  not. to  get  your  caramels  too  hard,  most 
everyone  likes  a  caramel  soft. 

Scrap  can  be  used  in  caramels  by  using  good 
judgment  in  selecting  the  same,  not  to  get  any 
high  or  strong  flavors  in  and  at  the  same  time 
watching  the  color. 


64 WM.  M.    BELL'S  "PILOT" 

EXTRA  FINE  CARAMEL. 

Place  in  kettle 

4  Ibs.  sugar. 

3  Ibs.  glucose. 

2  qts.  cream  (18  or  22  per  cent). 

Stir  and  cook  to  soft  ball  and  add  1  quart 
cream  and  cook  to  soft  ball  and  add  another 
quart  cream  and  cook  to  firm  ball. 

Remove  from  fire  and  flavor  with  vanilla, 
!/2  lb.  liquid  chocolate  or  any  flavor  desired 
and  pour  out  between  iron  bars  three-quarter 
inch  thick. 

Cut  in  squares  when  cold  and  wrap  in  wax 
paper. 

FINE  CARAMEL  FOR  WARM  WEATHER. 

Place  in  a  pan  of  cold  water  4  sheets  gela- 
tine, and  mix  5  oz.  corn  starch  with  a  glass  of 
water  and  set  both  one  side. 
Place  in  kettle 
6  Ibs.  glucose. 
8. Ibs.  white  sugar. 

5  oz.  some  good  grease. 
1  qt.     cream. 

Set  on  the  fire  and  stir  briskly  until  all  is 
dissolved  and  boiling  good.  Then  add  one 
quart  cream  and  one  quart  condensed  milk, 
and  cook  to  a  medium  ball  is  formed  when 
tested  in  cold  water.  Then  add  one  quart 
cream,  one  quart  condensed  milk  and  again 
cook  to  medium  ball  when  tested  in  cold  water. 
Then  add  one  quart  cream,  one  quart  condens- 
ed milk  and  again  cook  to  medium  ball.  Then 
add  one  quart  condensed  milk,  the  starch  water 


WM.  M.   BELL'S  "PILOT" 65 

and  cook  until  a  little  tried  in  cold  water 
forms  a  good  firm  ball.  Set  from  fire  onto  a 
tub,  add  the  gelatine  (which  you  take  from 
the  water  and  squeeze  out  with  your  hand) 
flavor  either  with  a  couple  ounces  of  vanilla, 
strawberry  or  one  pound  liquid  chocolate  and 
then  test  again  and  if  all  right  pour  between 
the  iron  bars  on  a  well-greased  slab  and  spread 
out  even  one-half  inch  thick.  When  cold  mark 
and  cut. 

Be  very  particular  about  the  test  before  you 
pour  it  out. 

THREE  LAYER  CARAMELS. 

Make  a  batch  of  caramels  as  per  recipe  for 
''Fine  Caramel  for  Warm  Weather"  and  pour 
out  one-half  the  batch  vanilla  and  add  to  the 
other  half  of  the  batch  three-quarter  pounds 
liquor  chocolate  and  work  in  smooth.  Set  on 
the  furnace  a  moment  and  pour  on  greased 
slab  as  you  did  the  vanilla.  Spread  both  out 
very  thin  and  try  to  have  them  about  the  same 
skc. 

Place  in  a  pan,  setting  over  boiling  water, 
ten  pounds  fondant  and  allow  the  water  to  boil 
until  cream  is  all  melted.  Pour  cream  on  cho- 
colate caramel  and  spread  out  thin  with  palette 
knife. 

With  the  palms  of  the  hands  pat  the  cream 
until  it  is  softened  up  or  as  you  might  say, 
the  grain  is  broken. 

Turn  the  vanilla  batch  upside  down  and  with 
a  damp  cloth  wipe  until  good  and  sticky. 


66 WM.  M.  BELL'S  "PILOT" 

Place  on  the  cream,  stick  side  down  and  with  a 
rolling  pin  roll  down  good  and  hard. 
Cut  with  a  good  sharp  knife. 

COLLEGE   CARAMELS. 

First   dissolve   20  oz.   gelatine   in   1  qt.   hot 
milk  and  set  one  side. 
Place  in  kettle 
9  Ibs.  glucose. 
14  Ibs.  granulated  sugar. 
l/2  gal.  cream. 
l/2  gal.  milk. 

Cook  to  medium  ball  (test  in  cold  water) 
and  add  one-half  pound  of  any  good  paraffine 
substitute  and  three  quarts  cream  and  milk 
mixed. 

Cook  to  medium  ball  and  add  the  gelatine 
and  milk  and  cook  to  the  first  snap  or  good 
firm  ball. 

Set  off  and  add  one  ounce  vanilla  flavor  and 
one  and  one-half  pound  almonds. 

Stir  until  quite  stiff,  then  roll  out  between 
iron  bars  and  when  cool  cut  as  other  caramels. 

TURKISH  CARAMELS. 
4  Ibs.  sugar. 
4  Ibs.  glucose. 

1  qt.   cream. 

2  oz.    paraffine  substitute. 

Cook  to  firm  ball  and  pour  on  greased  slab. 

When  quite  cold  but  still  warm  enough  to 
handle  place  two  pounds  fondant  on  batch  and 
knead  all  up  together  until  smooth.  Place 
between  iron  bars  and  roll  out  desired  thick- 
ness and  when  cold  cut  in  squares  as  other 


WM.  M.    BELL'S  "PILOT"  67 

caramels    and    stack    in    pans.      This    caramel 
will  never  stick  or  become  stale. 

ONYX  CARAMELS. 

4  Ibs,  sugar. 

3  Ibs.  glucose. 

2  oz.    some  good  grease. 

1  qt.     cream. 

Set  on  fire,  stir  and  cook  to  soft  ball,  and 
add  one  quart  cream  and  again  cook  to  soft 
ball  and  add  one  quart  condensed  milk  and 
cook  to  medium  ball  and  add  another  quart 
condensed  milk  and  cook  to  a  good  s'.iff  ball. 
Remove  from  fire,  flavor  vanilla  and  add  two 
pounds  dry  marshmallows  and  just  partly  stir 
in.  Pour  on  greased  slab  between  iron  bars 
and  spread  out  smooth. 

The  surface  of  the  batch  should  have  the 
appearance  of  a  piece  of  onyx. 

The  main  thing  is  not  to  stir  the  marshmal- 
lows in  too  much. 

Also  make  in  chocolate  by  using  chocolate 
scrap  in  place  of  sugar. 

YANKEE  CARAMELS.       . 

Make  a  batch  of  " Extra  Fine  Caramels" 
and  flavor  with  vanilla  and  one  tablespoonful 
ground  nutmeg. 

MAPLE  CARAMELS. 

Maple  caramels  can  be  made  by  using  the 
formula  for  "Extra  Fine  Caramels"  pud  sub- 
stituting four  pounds  Canadian  maple  sugar 
in  place  of  four  pourds  sugar. 


68 WM.  M.    BELL'S  "PILOT" 

VANILLA  TAFFY. 

Place  in  kettle 
4  Ibs.  glucose. 
6  Ibs.  white  sugar. 
1  qt.    water. 

Set  on  fire  and  stir  until  dissolved. 

Wash  sugar  off  sides  of  kettle  and  cook  to 
256  degrees  or  a  crack.  Pour  on  greased  slab 
and  in  a  few  minutes  turn  in  edges  and  when 
cool  enough  knead  up  well  and  place  on  hook. 
Flavor  vanilla  while  puling  and  after  it  is 
well  pulled  place  on  spinning  table. 

Pull  out  the  length  of  the  table,  cut  it  in 
two  and  place  the  two  pieces  together  side 
by  side  and  pull  out  again  and  cut  in  5-cent 
bars. 

Each  bar  should  weigh  about  three  or  four 
ounces.  STRAWBERRY  TAFFY. 

Make  in  the  same  manner  as  Vanilla  Taffy, 
color  pink  while  kneading  together  and  flavor 
strawberry  while  pulling. 

CHOCOLATE  TAFFY. 

Place  in  kettle 
4  Ibs.  glucose. 
4  Ibs.  sugar. 
1  qt.   water. 

Set  on  fire  and  stir  until  dissolved.  Cook  to 
258  degrees.  Set  on  tub  and  add  one-half 
pound  bitter  chocolate.  Mix  chocolate  in  well, 
set  on  fire  until  it  boils  again  and  pour  out  on 
greased  slab.  In  a  few  minutes  fold  in  edges 
and  knead  up  well,  partly  cool,  place  on  hook. 
While  pulling  flavor  with  a  few  drops  vanilla. 


WM.    M.  BELL'S  "PILOT" 69 

When  well  pulled  form  in  strips  on  spinning 
table  and  cut  in  5-cent  bars. 

DANDY  MOLASSES  TAFFY. 
Place  in  kettle 
5  Ibs.  glucose. 
5  Ibs.  granulated  sugar. 
5  Ibs.  best  New  Orleans  molasses. 
1  Ib.    finest  creamery  butter. 
1  qt.    sweet  cream  or  ice  cream. 
Stir   continually   and   cook   to   254    degrees. 
Pour  on  greased  slab  and  knead  up  until  quite 
cool  and  pull  well. 
Cut  in  5-cent  bars. 

You  should  get  between   60  and  70   5-cent 
pieces  out  of  this  batch. 

MOLASSES  TAFFY. 

Place   in   kettle 
18  Ibs.  No.  14  yellow  sugar. 
2  qts.  water. 

Cook  to  290  or  300°  and  add  3  quarts 
best  molasses,  2  pounds  butter  and  1  table- 
spoonful  salt.  Cook  to  258  or  260°  and  pour 
on  well  greased  slab.  Place  ^  ounce  soda 
on  batch  and  knead  in.  Flavor  vanilla  and 
pull  good. 

Cut  in  2  or  3-ounce  pieces  and  sell  for 
5c  per. 

This  is  an  extra  fine  taffy. 

MOLASSES  PEPPERMINT 
Place  in  kettle, 

4  Ibs.  brown  sugar.       3  Ibs.  molasses. 
4  Ibs.  glucose.        Y2  Ib.  butter. 
1  qt.  water. 


70  WM.  M.    BELL'S  "PILOT' 


Set  on  fire,  stir  continually  and  cook  to 
264°  and  pour  on  greased  slab. 

Fold  in  edges  and  knead  up  well,  place  on 
hook  and  flavor  peppermint  while  pulling. 
Pull  out  in  strips  on  spinning  table  and  cut 
in  3  or  4-ounce  pieces  to  be  sold  at  5c. 

MOLASSES  TAFFY  No.  2. 

Place   in  kettle 
4  Ibs.  honey. 
4  Ibs.  white  sugar. 
1  qt.  water. 

Set  on  fire  and  stir  and  cook  to  280°  and 
add  1  quart  New  Orleans  Molasses  and  !/•> 
pound  butter.  Cook  to  256°  and  pour  on 
greased  slab.  In  a  few  minutes  turn  edges 
in  and  knead  up  well. 

When  pulling  on  the  hook  flavor  lemon  and 
when  well  pulled  form  in  strips  on  spinning 
table  and  cut  in  3  or  4-ounce  bars  to  be  sold 
at  5  cents. 

MOLASSES  KISSES. 

Place   in  kettle 

21/2  pounds  No.  14  yellow  sugar. 
2!/2  pounds  glucose. 

1  pint  water. 

2  oz.  cocoa  butter. 

Place  1  sheet  of  gelatine  in  a  pan  of  water 
to  soak. 

Place  batch  on  furnace  and  cook  to  stiff 
ball  or  about  250°  and  add  1  quart  molasses. 
% -pound  butter,  y2  teaspoonful  salt  and  cook 
to  first  snap  or  about  252  or  253°.  Pour  on 
a  well  greased  slab.  Lift  gelatine  out  of  wa- 


WM.  M.    BELL'S  "PILOT"      71 

ter,  squeeze  water  off  and  place  in  center  of 
batch,  also  add  to  batch  1  teaspoonful  soda. 
Knead  all  together,  pull  well  and  place  on 
spinning  table.  Roll  batch  round  and  even, 
set  on  end  and  form  in  the  shape  of  a  bottle, 
then  lay  it  down  and  continue  to  pull  out 
about  as  large  as  a  broom-handle  and  with 
shears  cut  off  in  small  kisses  and  wrap  in  thin 
wax  paper.  Have  your  table  dusted  with 
powdered  sugar  or  starch. 

SOUTHERN  KISSES. 

Place   in  kettle 
4  pounds  brown  sugar. 
4  pounds  glucose. 
3  oz.  paraffine  substitute. 
1  pt.  water. 

Set  on  fire,  stir  and  cook  to  254°   or  just 
to  a  crack. 

Set  on  tub  and  add  2  pounds  marshmallows 
and  %  pound  butter.  When  all  is  dissolved 
set  on  furnace  just  a  second  to  loosen  from 
kettle  and  pour  on  greased  slab.  Fold  edges 
in  and  when  partly  cool  knead  up  good  and 
pull.  After  it  is  well  pulled  place  on  spinning 
table  and  with  a  pair  of  large  shears  cut  off 
in  small  kisses  and  wrap  in  wax  paper. 
Use  powdered  sugar  or  starch  on  the  table. 

PHILIDA  KISSES. 

Place  in  kettle 
51/2  pounds  glucose. 
3    pounds  white  sugar, 
loz  paraffine  substitute. 
1    qt.   cream. 
Y2  pt.  N.  0.  molasses. 


72  WM.   M.    BELL'S  "PILOT' 


Set  on  fire,  stir  and  cook  to  252°  and  add 
i/o-pound  butter  and  set  off.  Add  3  sheets 
of  gelatine,  which  you  have  soaked  in  water 
until  slimy,  stir  in  well  and  pour  on  greased 
slab. 

Turn  edges  in  and  when  cool  enough  to 
handle  knead  up  well  and  pull. 

Pull  out  and  cut  in  kisses  which  should  be 
wrapped  in  wax  paper. 

The  table  should  be  dusted  with  powdered 
sugar  or  starch. 

YORKSHIRE  TOFFEE. 

Place  in  kettle 
4  Ibs.  glucose. 
2  Ibs.  white  sugar, 

2  Ibs.  yellow  sugar. 
1  qt.  cream. 

Cook  to  250°,  and  add  1  pound  butter,  V2 
ounce  lemon  extract,  cook  to  260°,  pour  on 
greased  slab  the  thickness  of  caramels,  and 
cut  2x4  inches. 

PEANUT  BAR. 

First  grease  your  slab  good  and  place  two 
irons  on  it  about  12  inches  apart.  On  the  irons 
place  a  large  sieve  which  is  made  of  No.  8 
mesh.  Lay  palette  knife  handy. 

Place  in  kettle 

3  Ibs.  glucose. 
3  Ibs.  sugar. 

1  qt.  water. 

Set  on  fire  and  stir  until  dissolved. 
When  part  of  the  water  is   evaporated  or 
when  batch  reaches  240  degrees  on  thermom- 


Pouring  Peanut-Candy  into  sieve  to  drain 

eter,  remove  the  same,  and  add  to  batch  6 
pounds  No.  1  Spanish  Peanuts  and  about  2 
tablespoons  of  salt.  Stir  continuously -and 
cook  until  peanuts  are  well  done  and  are 
cracking. 


Mould  Peanut-Bar  between  bars  and  cut  long  and  narrow 


74 WM.  M.    BELL'S  "PILOT" 

Pour  in  the  sieve  and  allow  to  set  for  about 
3  or  4  minutes.  Turn  sieve  upside  down  and 
scrape  peanuts  out. 

Form  between  iron  bars  set  about  6  inches 
apart  and  roll  smooth  with  rolling  pin. 

Allow  to  cool  for  a  moment,  and  cut  1% 
inches  wide  to  be  sold  at  5  cents. 

This  is  a  dandy  peanut  bar.  Use  the  strain- 
ing in  chocolate  caramels  or  dissolve  and  use 
to  make  chocolate  syrup  for  the  soda  foun- 
tain. 

PEANUT  TAFFY. 

Place  in  kettle 

3  Ibs.  glucose. 

2  Ibs.  sugar. 

5  Ibs.  Spanish  Peanuts. 

1  qt.  water. 

Set  on  fire,  stir  and  cook  until  the  peanuts 
are  well  done.  They  should  be  brown  and 
cracking  which  requires  quite  a  little  cook- 
ing. Add  ^-pound  butter  and  2  tablespoons- 
ful  salt.  When  dissolved  pour  batch  on 
greased  slab  and  turn  up  a  few  times  and 
then  place  between  iron  bars  and  roll  out 
smooth  with  rolling  pin.  Cut  in  5-  or  10-cent 
bars  or  cut  to  fit  pans. 

PEANUT  TAFFY  No.  -2. 

Place  in  kettle 
5  Ibs.  sugar. 

Set  on  slow  fire  and  stir  until  sugar  is  dis- 
solved and  add  5  pounds  No.  1  Spanish  Pea- 
nuts. Work  in  well  and  set  off  fire  for  a  few 


WM.  M.   BELL'S  "PILOT" 75 

moments  so  as  to  give  the  candy  a  chance  to 
roast  peanuts. 

Set  on  fire  again  and  when  peanuts  are  well 
roasted  pour  batch  on  greased  slab  and  form 
between  iron  bars. 

Cut  in  bars  or  to  suit  pans. 

PEANUT  TAFFY  No.  3. 

First  roast,  either  in  grease  or  in  a  revolv- 
ing roaster  8  pounds  No.  1  Spanish  Peanuts, 
pour  in  a  pan  or  tray  and  cover  with  a  cloth 
or  burlap  to  keep  warm. 

Place  in  kettle 
5  Ibs.  sugar. 
3  Ibs.  glucose. 
1  qt.  water. 

Set  on  fire  and  stir  until  dissolved. 

Cook  to  290°  and  set  off.  Add  the  peanuts, 
V2-pound  butter  and  2  tablespoonsful  salt 
Work  in  well,  set  on  fire  a  moment  and  pour  on 
greased  slab. 

Form  between  iron  bars  and  cut  in  bars  or  to 
suit  pans. 

PEANUT  BALLS. 

Make  batch  the  same  as  for  peanut  taffy 
only  cool  off  partly  and  roll  out  in  small 
balls  to  be  sold  by  the  pound  or  in  larger 
balls  to  be  sold  at  5  or  10  cents  each.  When 
rolling  out  peanut  balls,  use  greased  gloves 
and  do  not  press  hard  when  rolling  them, 

•      COCOANUT  TAFFY. 

Place  in  kettle 
3  Ibs.  glucose. 
3  Ibs.  sugar.         '  1  qt.  water. 


WM.  M.    BELL'S  "PILOT' 


Set    on   fire    and    stir   until    dissolved. 

When  batch  starts  to  boil  place  thermome- 
ter in  and  cook  to  290°. 

Remove  thermometer  and  add  all  the  chip 
cocoanut  the  candy  will  take  up. 

Remove  from  fire  and  add  a  couple  of  drops 
of  lemon  oil  and  pour  on  slab. 

Form  quickly  between  iron  bars  and  cut  in 
5-cent  bars  or  to  suit  pans. 

PEANUT  BRITTLE. 

Place  in  kettle 
3  Ibs.  glucose. 
3  Ibs,  sugar. 
1  pt.  water. 

Set  on  fire  and  stir  until  dissolved. 

Cook  to  240°  and  add  2  pounds  No.  1  Span- 
ish Peanuts  and  stir  and  cook  until  peanuts 
are  done  and  the  batch  assumes  a  golden- 
brown  color. 

Remove  from  fire,  add  2  teaspoonsful  bak- 
ing soda  and  stir  in  well. 

Pour  on  greased  slab  and  immediately 
spread  out  thin  with  palette  knife. 

Put  gloves  on  and  run  hands  under  batch 
and  throw  over  (upside-down)  and  spread  out 
thin  by  placing  hands  on  batch  and  stretch- 
ing out. 

When  cool  break  apart  and  place  in  trays. 

PEANUT-COCOANUT  BRITTLE. 

Place  in  kettle 
3  Ibs.  glucose. 
3  Ibs.  su^ar. 
1  pt.  water. 


WM.  M.   BELL'S  "PILOT" 


Place  on  fire  and  stir  until  dissolved. 

Cook  to  240°  and  add  2  pounds  No.  1  Span- 
ish Peanuts  and  stir  and  cook  until  peanuts 
are  done  and  batch  assumes  a  light  brown  col- 
or. Add  all  the  chip  cocoanut  it  will  take,  a 
spoonful  of  salt  and  a  small  piece  of  butter, 
work  in  well  and  pour  on  greased  slab.  Spread 
out  thin  and  when  cold  break  apart  and  stack 
in  trays  for  counter.  Leave  one  large  piece 
whole  to  stand  in  the  window  for  display. 

BLACK  WALNUT  BRITTLE. 

Place  in  kettle 

2  Ibs.  glucose. 

3  Ibs.  sugar. 
1  pt.  water. 

Set  on  fire  and  stir  until  dissolved. 

Cook  to  260°  and  add  iy2  pounds  Black  Wal- 
nut meats  and  a  spoonful  of  salt.  Cook  to 
290°  and  pour  on  greased  slab  and  spread  out 
thin  with  palette  knife. 

Place  gloves  on  and  turn  batch  upside  down 
and  stretch  out  thin. 

When  cold  break  in  pieces. 

FILBERT  BRITTLE. 

Filbert  Brittle  is  made  in  exactly  the  same 
manner  as  Black  Walnut  Brittle  only  using 
Filberts  in  place  of  the  Walnuts. 

CREAM  ALMONDS. 

Place  in  bright  kettle  5  pounds  sugar  and 
1  quart  water,  cook  to  240°  and  add  2  pounds 
almonds,  which  you  have  previously  picked 
over  so  as  to  have  them  run  uniform  in  size, 


78 


WM.  M.    BELL'S  "PILOT' 


and  stir  and  cook  until  sugar  granulates,  re- 
move and  set  on  tub,  stir  until  the  sugar  is 
all  loose  and  the  almonds  are  separated,  then 
place  in  sieve,  shake  off  sugar  and  cover  with 
cloth  to  keep  them -warm. 

Place  in  kettle  sugar  to  weigh  10  pounds  and 
add  about  2  quarts  water  and  carefully  cook 
to  248°  or  249°  and  set  off. 

Place  almonds  in  a  round  bottom  kettle 
and  warm  kettle  a  tritie,  now  set  ketile  on  H 


Making:  cream-almonds  on  slab.  Adding  a  small  quantity  of  syrup 
at  a  time  and  working  nuts  back  and  fortli  with  wooden  paddles 

board  or  table  top  on  your  slab  and  roll  in 
a  circular  motion  so  as  to  keep  the  almonds 
rolling  around  in  the  bottom  of  kettle.  Have 
helper  pour  batch  on  almonds  in  a  very  fine 
stream  and  whenever  the  almonds  start  stick- 
ing together  have  helper  stop  pouring,  but 
continue  to  revolve  kettle  and  the  almonds 


WM.  M.    BELL'S  "PILOT" 79 

will  all  separate.  Continue  this  way  until -al'. 
the  syrup  is  used  up.  (Use  a  small  dipper  to 
pour  with).  Pour  almonds  in  a  tray  and  al- 
lc~v  to  dry  over  night  and  crystallize  in  a  35° 
cold  syrup. 

Make  this  in  strawberry  and  chocolate. 

Another  way  to  maks  cream  almonds  is  to 
place  the  almonds  on  the  cream  slab  and  with 
two  pieces  of  wood  (one  in  each  hand)  roll 
back  and  forth  adding  syrup  each  time  they 
become  dry. 

BURNT  ALMONDS. 

Sort  out  two  pounds  Jordan  or  Valencia  al- 
monds so  that  they  run  uniform  in  size. 

Place  in  kettle 
6  Ibs.  sugar. 
1  qt.  water. 

Mix  and  set  on  fire. 

Cook  to  240°  and  add  almonds.  Stir  from 
the  sides  of  the  kettle  toward  the  center,  so 
as  not  to  break  the  nuts  and  cook  in  this  man- 
ner until  candy  granulates.  Remove  from  fire, 
set  on  tub  and  stir  until  the  sugar  is  all  dry 
and  the  almonds  are  all  separated.  Pour  all 
into  a  coarse  sieve  and  shake  off  sugar. 

Place  the  sugar  into  the  kettle,  add  just 
enough  water  to  dissolve  and  place  on  fire. 
Cook  to  250°  and  remove  from  fire. 
Add  the  nuts  and  stir  briskly  until  the  syrup 
granulates,  then  place  in  sieve  and  shake  sugar 
off  as  before. 

Place  the  sugar  in  kettle,  add  two  pounds 
sugar  and  just  enough  wa^er  to  dissolve.  Set 
on  fire  and  when  it  is  dissolved  strain  through 


SO WM.  M.   BELL'S  "PILOT" 

a  fine  sieve.  Color  deep  red  and  take  about 
one-third  and  cook  to  250°,  remove  from  fire 
and  add  the  nuts,  stir  briskly  until  granu- 
lated, pour  in  sieve  and  shake  off  sugar. 

Take  half  of  the  remaining  syrup  and  set  on 
fire,  add  a  pinch  of  cinnamon  c;nd  cook  to  250° 
remove  from  fire,  add  nuts  and  do  as  before. 

Take  the  remaining  syrup  and  do  likewise. 

If  you  wish  to  make  them  glossy,  make  a 
thin  solution  of  powdered  gum-arabic  and  wa- 
ter, pour  it  over  the  nuts  and  stir  them  up  in 
kettle  until  all  are  coated.  Place  in  trays  to 
dry.  When  dry,  place  in  kettle,  add  enough 
confectioner's  glazine  to  dampen  slightly  and 
place  in  tray  to  dry  again. 

OPERA-STICK. 

So  far  as  the  batch  is  concerned  Opera-stick 
is  very  simple. 

Place  in  kettle 
8  Ibs.  sugar. 

I  teaspoonful  cream  of  tartar. 
3  pts.  water. 

Mix  good  and  set  on  fire. 

When  batch  starts  to  boil  remove  paddle 
and  with  a  damp  scrub  brush  wash  all  sugar 
from  the  sides  of  the  kettle  and  place  wooden 
or  tin  cover  over  kettle  and  allow  to  boil  in 
this  manner  for  about  five  minutes. 

Remove  cover  and  place  thermometer  in 
batch.  Cook  to  330  or  335  degrees  and  pour 
on  greased  slab.  Fold  edges  in  and  when  stiff 
enough  to  handle  put  gloves  on  and  knead  up 
good,  then  place  on  hook  and  while  pulling, 


WM.   M.   BELL'S  "PILOT" 81 

flavor  with  a  few  drops  of  vanilla.  Pull  vig- 
orously until  very  glossy  and  twist  air  out  by 
allowing  to  remain  on  hook  and  twisting  the 
batch  so  as  it  resembles  a  piece  of  heavy  rope. 
After  doing  this '3  or  4  times  remove  from  hook 
and  knead  up  good  on  your  table.  Form  into 
a  piece  about  12  inches  long  and  with  3  sides, 
each  side  should  be  rubbed  smooth  and  each 
edge  madw  nice  and  sharp. 

Place  batch  in  front  of  table  furnace  and 
shape  one  end  off  to  a  point. 

Pull  out  in  about  8-foot  lengths  as  long 
as  your  table  will  permit  and  have  helper  roll 
end  of  strip  until  twisted  enough,  cut  off  strip 
and  roll  to  back  edge  of  table.  Continue  this 
way  until  batch  is  consumed. 

Turn  your  batch  often  so  as  heat  will  come 
to  all  three  sides. 

Opera  stick  should  be  made  in  a  nice  warm 
shop,  otherwise  your  stick  will  break  before 
you  have  a  chance  to  twist  it  enough. 

Your  table  should  also  have  the  chill  out  of 
it,  it  is  a  good  idea  to  make  Opera  stick  after 
you  have  made  tablets,  drops,  or  some  such 
hard  candies  to  take  the  chill  out  of  your  table. 

Cut  Opera  stick  the  length  of  your  jars 
using  good  caramel  knife  to  do  so.  Lay  your 
sticks  out  and  even  up  the  ends.  Cut  right 
across  with  your  knife  the  same  as  you  would 
caramels.  Make  Opera  sticks  in  the  following 
colors : 

White— Vanilla. 

Pink — Rose. 


82      WM.  M.    BELL'S  "PILOT" 

Green — Pistachio. 
Lavender — Violet. 
Yellow — Lemon . 
Orange — Orange. 
Red — Cinnamon  or  Cassia. 

MEXICAN  PENOCHIES. 

Place  in  kettle 
2  Ibs.  No.  14  yellow  sugar. 
2  Ibs.  Canadian  maple  sugar. 
1  Ib.  glucose.          1  pt.  water. 
Stir  continuously  and  cook  to  238°  or  soft 
ball. 

Set  kettle  on  tub  and  add  5  pounds  Fon- 
dant. Work  until  all  fondant  is  dissolved  and 
add  1  teaspoonful  salt,  2  ounces  glycerine  and 
5  pounds  Pecan  pieces.  Work  all  together  and 


Mexican  Penochies 

spoon  out  on  wax  paper  in  small  kisses  and 
set  one  side  to  set. 

This  piece  of  goods  is  a  wonderful  seller. 


WM.  M.    BELL'S  "PILOT" 83 

CHEAP  MARSHMALLOW. 

First  dissolve  6  ounces  sheet  gelatine  in  1 
quart  water  and  set  aside. 
Place  in  kettle 
4  Ibs.  A  sugar. 

2  Ibs.  glucose. 
1  qt.  water. 

Cook  to  240°. 

Set  kettle  on  tub  and  add  the  6  ounces  gel- 
atine and  1  quart  water  to  batch. 

Beat  batch  with  an  egg-whip  until  quite 
stiff  and  then  take  a  wooden  paddle  and  beat 
until  it  will  almost  stand  up,  like  egg-whites. 

Flavor  vanilla  and  pour  on  a  well-starched 
slab  between  iron  bars  set  44x9  inches  and 
after  spreading  out  evenly  starch  the  top  over 
and  allow  to  set  all  night. 

Cut  in  1-inch  strips  and  roll  them  in  starch 
and  then  cut  into  1-inch  squares  and  roll  in 
XXXX  sugar  for  store. 

If  you  desire  to  run  batch  in  starch  place 
in  a  pan  and  set  pan  over  a  kettle  of  boiling 
water.  Add  %-glass  of  water  to  batch,  heat 
well  and  run  into  impressions  with  a  pattie 
funnel,  sift  starch  over  top  and  allow  to  set 
for  24  hours  before  lifting. 

BUTTER  SCOTCH. 

Place  in  copper  kettle 
4  Ibs.  sugar. 

3  Ibs.  glucose. 
3  pts.  water. 

Set  on  fire  and  cook  to  300°,  then  add  2 
ounces  best  butter  and  1  teaspoonful  table 


84          WM.  M.    BELL'S  "PILOT" 

salt.  Stir  in  well  and  pour  on  greased  mar- 
ble between  iron  bars,  set  so  as  to  make  a 
square  30  inches  each  way,  spread  out  even 
and  mark  into  2-inch  squares  with  caramel 
marker  or  wooden  butter-scotch  marker. 

When  cold  break  apart  and  stack  in  pans, 
on  edge. 

BUTTER  SCOTCH  PATTIES. 

Place  in  copper  kettle 
4  Ibs.  A  sugar. 

2  Ibs  glucose. 

3  pts.  water. 

Place  on  fire  and  cook  to  300°. 

Add  2  ounces  butter  and  1  teaspoonful  salt 
and  stir  in  well. 

Set  kettle  in  a  shallow  pan  of  cold  water 
for  a  minute  to  cool  the  bottom  off  and  pre- 
vent candy  from  getting  dark. 

Take  your  pattie  funnel  and  stick,  warm  up 
a  trifle  by  holding  over  stove  and  then  have 
your  helper  pour  about  a  pint  at  a  time,  of 
the  candy,  into  the  funnel. 

Run  out  on  hard-goods  slab  about  as  large 
as  a  quarter  and  have  helper  follow  along  with 
palette  knife  loosening  them  up.  When  cool 
put  in  jars. 

SCOTCH  KISSES. 

Place  in  copper  kettle 

4  Ibs  A  sugar. 

2  Ibs.  glucose. 

3  pts.  water. 

Cook  to  300°  and  add  2  ounces  butter  and  1 
teaspoonful  salt.  Stir  in  well,  remove  from 


WM.  M.    BELL'S  "PILOT" 85 

fire  and  set  in  a  shallow  pan  of  cold  water  for 
about  a  minute. 

Set  kettle  on  hard-goods  slab  and  drop  one 
marshmallow  at  a  time  into  the  syrup  and  with 
a  fork  lift  out  and  drop  on  slab.  Have  helper 
loosen  up  with  palette  knife.  Continue  the 
operation  until  most  all  the  syrup  is  gone. 

It  is  advisable  to  use  marshmallows  which 
are  a  trifle  dry  as  they  will  not  flatten  out 
when  dropped  on  slab. 

STUFFED  MARASCHINO  CHERRIES. 

Drain  off  any  amount  of  Maraschino  Cherries 
and  push  a  small  blanched  almond  into  the 
open  end  of  each  cherry,  allowing  the  nut  to 
protrude  out  about  half  way. 

Roll  in  granulated  sugar  and  use  for  topping 
off  fancy  boxes  or  sell  as  they  are. 

CALIFORNIA  KLONDYKES. 

Place  in  kettle 

4  Ibs  C  sugar  (No,  14  preferable). 
Y2  lb.  glucose. 
2  qts.  cream. 

Cook  to  238°  and  set  aside  and  allow  to 
stand  for  3  or  4  hours  or  until  cool. 

Add  about  1  pound  cream  fondant  and  work 
smooth  with  paddle,  and  add  1  teaspoonful 
salt  and  4  pounds  pecans. 

With  the  aid  of  powdered  sugar  roll  out  into 
little  balls  and  when  set  they  are  ready  for 
sale. 

This  is  one  of  the  finest  eating  pieces  of 
candy  ever  invented,  don't  be  afraid  to  make 
them. 


86 WM.  M.    BELL'S  "PILOT" 

FRUIT  PASTE. 

Place  in  kettle 
20  Ibs.  sugar. 

2  gal.  water. 

3  oz.  cream  of  tartar. 

Sprinkle  ashes  on  your  fire  until  it  is  very 
slow. 

Set  batch  on  and  mix  well.  Dissolve  3 
pounds  lump  starch  in  1  gallon  cold  water  and 
add  to  batch. 

Cook  to  a  good  stiff  liver,  that  is,  when 
you  remove  a  small  quantity  on  a  stick,  lay  on 
greased  slab  and  when  cooled  off,  see  if  it 
resembles  a  piece  of  liver,  if  so,  remove  batch 
from  stove  and  add  5  pounds  glucose.  Set 
back  on  stove  and  mix  well  for  a  couple  of 
minutes  and  remove  from  stove  again,  and  add 
to  it  1  ounce  of  the  best  lemon  extract  or  1 
ounce  of  the  best  orange  extract  and  color 
a  delicate  yellow  for  lemon  and  a  delicate 
orange  for  orange. 

It  takes  me  2  hours  and  45  minutes  to  cook 
this  batch  so  don't  get  discouraged  or  don't 
be  in  a  hurry. 

FRENCH  CREAM  LOAF. 

Place  in  kettle 
40  Ibs  sugar. 
1%  oz.  cream  of  tartar. 
2  gal.  water. 

When  batch  comes  to  a  boil  skim  off  all  sub- 
stance which  gathers  on  surface  of  batch,  and 
cover  with  a  wooden  or  steel  cover  and  allow 
to  steam  for  about  5  minutes. 


WM.  M.    BELL'S  "PILOT"  87 

Remove  cover,  place  thermometer  in  batch 
and  cook  to  245°. 

Set  off  of  furnace  and  add  to  batch  1  pint 
whipping  cream  and  pour  out  on  damp  slab. 

When  almost  cold  sprinkle  walnuts  over  the 
top  of  batch  and  pour  1  ounce  vanilla  extract 
on  batch  also,  and  cream  until  it  forms  a  solid 
mass. 

Knead  up  and  place  in  boxes  previously 
lined  with  wax  paper  and  when  they  are  set, 
remove  from  boxes,  and  ice  as  you  would  a 
cake. 

Cut  in  5-cent  slices. 


ORIGINAL  MEXICAN  PENONCELLO. 

This  is  vthe  original  pecan  fritter  as  made 
in  Old  Mexico. 
Place  in  kettle 

1  Penoncello  cone  (about  8  oz). 
4  Ibs.  A  sugar. 
3  pts.  water. 
1  Ib.  pecans. 

Mix  well  over  fire  and  cook  to  234°.  remove 
from  furnace  and  partially  grain  by  rubbing 
with  wooden  paddle  on  side  of  kettle  just  be- 
low surface  of  batch.  When  this  is  done  add 
2  pounds  more  of  pecans  and  with  the  end  of 
a  ladle  dip  onto  manila  paper  into  fritters 
about  4  inches  in  diameter.  When  set  remove 
from  paper  and  stack  in  pans,  to  be  sold  at 
5  cents  each. 


88 WM.  M.    BELL'S  "PILOT" 

MEXICAN  PECAN  STACKS. 

Place  in  kettle 

2  Ibs.  glucose. 

8  oz.  Mexican  sugar. 
1  Ib.  A  sugar. 
1  qt.  water. 

3  Ibs.  pecans. 

Cook  to  stiff  ball  or  252.°  and  add  all  the  pe- 
cans the  syrup  will  take  up,  pour  on  well- 
greased  slab  and  roll  into  small  pyramids  as 
you  would  haystacks. 

This  is  a  piece  of  candy  sold  to  a  great  ex- 
tent in  Old  Mexico. 

ALMOND  PASTE  FOR  BARS,   FLOWERS, 
AND  VEGETABLES. 

Placo  in  kettle 
6  Ibs.  glucose. 
6  Ibs.  A  sugar. 

1  qt.  water. 
Cook  to  256°. 

Set  on  tub  and  add  8  pounds  fondant  and 
5  pounds  any  good  almond  paste,  work 
smooth. 

This  batch  can  be  made  into  fruit  or  nut 
bars  of  any  description. 

By  coloring  small  portions  of  the  batch, 
pink,  red,  green,  violet,  etc.,  it  can  be  worked 
into  various  kinds  of  flowers,  vegetables,  etc. 

MAPLE  PECAN  SPONGE. 

Place  in  kettle 
5  Ibs  glucose. 

2  Ibs.  Canadian  maple  sugar. 

3  Ibs.  yellow  sugar. 


WM.  M.  BELL'S  "PILOT" 89 

10  Ibs.  sugar. 
3  qts.  water. 
1  Ib.  pecans. 

Cook  to  256°. 

Pour  over  the  well-beaten  whites  of  1  dozen 
eggs,  and  mix  thoroughly.  Add  2  tablespoons 
baking  soda  and  stir  until  quite  thick.  Pour 
in  paper  lined  box,  and  when  cold  break  apart 
with  fork  and  sell  in  bulk. 

OHIO  MAPLE  SUGAR. 

Place  in  kettle 
23  Ibs.  granulated  sugar. 

2  Ibs.  Canadian  maple. 

3  qts.  water. 

Cook  to  244°  and  set  on  tub  and  grain  off 
by  stirring  and  rubbing  on  sides  of  kettle 
with  your  paddle. 

Color  if  necessary. 

"When  quite  thick  pour  in  bucket  or  pan  and 
when  cold  break  up  and  sell  in  bulk. 

OHIO  MAPLE  SUGAR  NO.  2. 

Place  in  kettle 
22  Ibs.  brown  sugar. 
3  Ibs.  glucose. 
3  qts.  water. 

Cook  to  244°  and  set  on  tub  and  grain  off 
by  stirring  and  rubbing  on  sides  of  kettle. 

When  quite  thick  pour  in  bucket  or  pan  and 
when  cold  break  up  to  be  sold  in  bulk. 

JAP  JELLY  FOR  ICES,  ROLLS,  ETC. 

Place  2  pounds  Jap  gelatine  in  a  can  or 
bucket  and  cover  with  about  2  gallons  water 


90 WM.  M.   BELL'S  "PILOT" 

and  let  soak  36  hours.     Bring  to  a  boil  and 
strain  if  necessary. 

Add  to  it 
32  Ibs.  sugar. 
8  Ibs.  glucose. 
1  gal.  water. 

Cook  until  when  you  test  it  with  2  sticks 
or  with  your  thumb  and  index  finger  you  can 
pull  them  apart  and  blow  a  string  out  of  the 
portion  that  hangs  between. 

Before  pouring  out  it  is  policy  to  place  a 
little  on  the  slab  and  let  it  cool  and  be  sure 
you  have  it  right. 

Pour  very  thin  in  paper  lined  trays  or  run 
in  starch  if  desired. 

When  making  up  ices  heat  bon-bon  fondant 
and  pour  a  very  thin  layer  in  starch  trays  and 
lay  a  sheet  of  the  Jap  jelly  on  it,  then  cover 
with  a  thin  sheet  of  fondant  and  cut  in  de- 
sired shapes  and  after  drying  a  while  crys- 
tallize in  a  34°  syrup. 

Another  good  jelly  can  be  made  by  using 
4   ounces  of  Jap   gelatine   soaked   over   night 
in  1  quart  of  water. 
9  Ibs.  sugar. 
4  Ibs.  glucose.  ll/2  qts.  water. 

Cook  same  as  other. 

COCOANUT  CREAM  BARS. 

Place  in  kettle 

3  Ibs.  glucose. 

4  Ibs.  granulated  sugar, 
1  qt.  water. 

Cook  to  242°. 


WM.  M.   BELL'S  "PILOT" _91 

Remove  from  fire  and  add  10  pounds  of  nice 
smooth  fondant.  When  all  is  worked  in  smooth 
flavor  with  vanilla  and  add  1  Ib.  chip,  cocoanut 
and  pour  in  small  starch  tray  lined  with  paper. 
When  cold  peel  off  paper  and  cut  in  5-cent 
bars  1x4  inches. 

Make  this  in  strawberry  and  maple. 

CHOP  SUEY  CANDY. 

Place  in  kettle 
y2  lb.  glucose. 
3  Ibs.  No.  14  yellow  sugar. 
1  qt.  sweet  cream  or  ice  cream. 

Cook  to  240°  or  soft  ball. 

Remove  from  fire  and  let  set  for  about  half 
an  hour. 

Place  in  batch  2  pounds  Cream  Fondant  and 
mix  all  to  a  thick  paste  and  stir  into  it  one 
teaspoonful  of  salt  and  a  little  vanilla  flavor. 

Now  add  to  it  %  pound  broken  English  wal- 
nuts and  2  pounds  cut  dates. 

Spoon  out  on  wax  paper  in  small  kisses  and 
when  set  stack  in  pans  for  counter. 

APRICOT  JELLIES. 

Take  1  gallon  Apricot  pulp  and  rub  through 
a  sieve  or  colander  and  add  18  pounds  sugar 
to  it  and  mix  well. 

Cook  over  a  slow  fire  until  when  you  dip 
two  sticks  in  you  can  hold  them  up  and  pull 
apart  slowly  and  the  jelly  will  string  out  be- 
tween them. 

Run  in  starch  and  when  set  dip  in  sweet 
chocolate. 


92  WM.   M.    BELL'S  "PILOT' 


APRICOT  CREAMS. 

Take  any  starch  mould  you  prefer  and  run 
half  full  of  plain  cream  and  the  balance  with 
apricot  jelly — when  set  dip  in  sweet  chocolate 

APRICOT  CHOCOLATES. 

Rub  1  gallon  apricot  pulp  through  a  sieve 
and  add  15  pounds  sugar  and  cook  to  a  pretty 
stiff  jelly.  Test  by  taking  out  a  little  and  lay- 
ing on  a  tin  pan  or  slab  and  leaving  it  cool 
off  to  see  if  it's  a  pretty  firm  jelly.  Take  a 
hand-full  of  starch  and  throw  it  lightly  over 
your  hard-goods  slab  and  run  jelly  out  on 
slab  with  a  pattie  funnel  about  the  size  of  a 
half  dollar.  When  cold  pick  up  and  dip  in 
sweet  chocilate. 

YORKSHIRE  CHOCOLATES. 

Place  in  kettle 
4  Ibs.  sugar. 
2  Ibs.  glucose. 
1  qt.  water. 

Cook  to  242°. 

Set  kettle  on  tub  and  add  6  ounces  sheet 
gelatine  which  you  have  dissolved  in  1  quart 
hot  water.  (Add. water  and  gelatine). 

With  an  egg-whip,  beat  to  a  marshmallow 
and  when  too  stiff  for  a  wire  whip  use  a  wood 
en  paddle  and  beat  until  pretty  stiff. 

Place  in  a  pan  and  set  pan  on  a  kettle  of 
boiling  water,  when  warm  thin  with  i/i-glass 
of  water,  and  run  in  large  starch  impressions 
just  half  way,  and  then  place  a  small  piece  of 
table  jelly  in  each  mould  and  fill  up  with 


WM.  M.    BELL'S  "PILOT" 93 

marshmallow.  Sift  starch  over  them  and  dip 
next  day  or  whenever  set  firm  enough  to  re- 
move from  starch. 

TOASTED  MARSHMALLOWS 
(COCOANUT). 

Place  3  or  4  pounds  of  Macaroon  cocoanut 
in  a  clean,  dry  kettle,  set  on  slow  fire  and  stir 
continually  until  a  golden  brown  and  dump 
in  a  paper  lined  starch  tray. 

Place  in  another  kettle  about  2  quarts  sim- 
ple syrup  and  about  V^-pound  glucose  and  mix 
thoroughly.  Take  about  2  pounds  marshmal- 
lows  at  a  time  and  throw  them  into  the  syrup 
and  with  your  hands  mix  until  all  are  wet 
and  then  throw  into  the  cocoanut  and  have 
helper  mix  in  cocoanut  until  all  are  covered. 

Place  in  tray  and  set  in  dry  place  for  awhile 
and  they  are  ready  for  store. 

HAYSTACKS. 

Place  in  kettle 
2  Ibs.  glucose. 

2  Ibs.  molasses. 

3  Ibs.  thread  cocoanut. 
2  qts.  water. 

It  is  necessary  to  use  a  good  deal  of  water 
in  order  to  make  the  cocoanut  tender. 

Set  on  fire,  stir  and  cook  until  a  small  part 
tested  in  cold  water  forms  together,  that  is 
so  the  cocoanut  holds  together. 

A  good  way  to  tell  when  done  is  when  the 
whole  mass  clings  together.  When  cooked  set 
on  tub  and  add  a  few  drops  of  liquid-red  col- 
or, one  teaspoonful  nutmeg  and  a  small  piece 


94  WM.  M.    BELL'S  "PILOT" 


Forming  Haystacks 

of  butter,  work  in  well,  set  batch  on  fire  to 
loosen  up  and  pour  on  greased  slab.    . 

When  forming  into  haystacks  keep  the 
hands  wet  by  dipping  in  a  pan  of  cold  water. 

AFTER-DINNER  MINTS. 

Place  in  kettle 
10  Ibs.  sugar. 

1  teaspoonful  cream  of  tartar. 
3  pts.  water. 

Set  on  fire  and  mix.  When  batch  starts  to 
boil  remove  paddle  and  wash  off  the  sides  of 
kettle  with  a  damp  brush.  Set  cover  on  and 
allow  to  steam  for  a  few  minutes.  Remove 
cover  and  place  thermometer  in  batch  and 
cook  to  276°.  Pour  on  greased  slab.  Do  not 
turn  edges  up  until  after  batch  has  set  a  few 
minutes.  Knead  up  until  almost  cold  before 
you  pull. 


WM.  M.   BELL'S  "PILOT"  95 


While  pulling  flavor  pretty  strong  with 
peppermint  and  after  the  batch  is  nice  and 
white  place  a  piece  of  fondant  on  it  (about 
one  pound)  and  pull  in  good.  After  pulling 
place  on  table  and  pull  out  in  strips  as  long  as 
your  butter-cup  cutter  and  about  as  thick  as 
your  finger.  After  the  whole  batch  is  pulled 
out  then  start  and  cut.  Use  a  good  deal  of 
powdered  sugar  on  the  table  and  allow  to 
set  over  night.  The  next  morning  they  should 
be  grained  through  and  ready  for  store. 

Make  some  yellow  and  flavor  lemon,  some 
orange,  some  green  with  lime  flavor,  etc. 

MOLASSES  CHIPS. 

Place  in  kettle 
8  Ibs.  sugar. 

2  Ibs.  glucose. 

3  pts.  water. 

Cook  to  300°  and  add  ^-pound  butter  and 
one  pint  molasses.  When  boiled  in  well  re- 
move from  fire  and  pour  on  greased  slab. 
Knead  up,  put  gloves  on  and  pull,  add  a  few 
drops  of  lemon  while  pulling.  When  well 
pulled  twist  air  out  and  place  on  table  be- 
fore table-furnace. 

Flatten  out  and  form  into  a  ham  shape. 
Pull  out  in  strips  about  1  inch  wide  and  as 
thin  as  cardboard.  Mark  in  1%  inch  lengths 
and  break  apart.  Dip  in  vanilla  coating. 

HONEY-COMB  CHIPS. 

First  secure  a  rolling  pin  about  two  feet 
long  and  three  inches  in  diameter.  Cut  one 
handle  off. 


96 WM.  M.   BELL'S  "PILOT" 

Place  in  kettle 
8  Ibs.  sugar. 

2  Ibs.  glucose. 

3  pts.  water. 

Place  on  fire,  cook  to  300°  and  add  %- 
pound  butter  and  1  pint  molasses. 

When  boiled  in  well,  remove  from  fire  and 
pour  on  greased  slab.  Turn  edges  in,  knead 
up  well,  place  gloves  on  and  pull. 

After  pulling  place  on  table  before  table- 
furnace,  flatten  out  and  form  in  piece  as  long 
as  the  rolling  pin  and  wide  enough  to  go 
around  it. 

Rub  a  little  starch  on  the  rolling-pin,  place 
on  the  center  of  batch  and  roll  the  batch 
around  the  pin.  Fold  the  left  end  of  the 
batch  in  and  have  your  helper  jerk  the  pin 
out  and  fold  the  right  end  together  quickly. 

Have  helper  pull  out  the  batch  the  length 
of  the  table  and  fold  together  with  the  other 
end,  pull  out  again  and  fold  on  the  side  again, 
pull  out  again  and  fold  over  the  top,  fold  over 
again,  and  then  on  the  side,  now  pull  out  in 
strips  and  shove  to  the  back  of  the  table. 

When  all  out  form  the  strips  together  on 
the  table,  lay  a  stick  across  them  and  score 
with  a  sharp  pocket  knife.  Score  in  one  inch 
lengths. 

Break  apart  and  dip  in  vanilla  coating. 

You  should  have  the  shop  warm  when  mak- 
ing honey-comb. 

Your  batch  must  be  handled  very  quickly. 

It  takes  a  good  deal  of  practice  to  make 
good  honey-comb. 


WM.  M.   BELL'S  "PILOT"        97 

SWEDISH  KISSES. 

Place  in  kettle 
10  Ibs.  sugar. 

1  teaspoonful  cream  of  tartar. 

2  qts.  water. 

Set  on  fire  and  mix. 

When  batch  starts  to  boil  remove  paddle 
and  with  a  wet  scrub-brush  wash  off  the  sides 
of  the  kettle.  Place  cover  on  and  allow  to 
steam  for  several  minutes.  Remove  cover, 
place  thermometer  in  batch  and  cook  to  335°. 
Pour  on  greased  slab  and  fold  edges  in.  Take 
a  small  piece  and  color  red,  place  in  front  of 
table-furnace  and  keep  warm. 

Place  your  gloves  on  and  pull  the  rest  of 
batch  until  it  has  a  nice  high  gloss.  Flavor 
with  peppermint  while  pulling.  Place  in 
front  of  table-furnace  and  make  honey- 
comb out  of  it  as  explained  in  "Honey-Comb 
Chips."  After  you  have  the  air  in  fold 
the  batch  up  short  and  place  six  red  strips 
on  it.  Pull  out  a  little  flat  and  about  an  inch 
wide  and  cut  with  butter-cup  .cutter. 

LADY  KISSES. 

Place  in  kettle 
10  Ibs.  sugar. 

1  teaspoonful  cream  of  tartar. 

2  qts.  water. 

Set  on  fire  and  mix. 

After  batch  starts  to  boil  remove  paddle 
and  wash  off  the  sides  of  the  kettle  with  a  wet 
brush.  Place  cover  on  kettle  and  allow  to 
steam  for  a  few  minutes.  Remove  cover,  place 


98 WM.  M.   BELL'S  "PILOT" 

thermometer  in  batch  and  cook  to  335°.  Pour 
on  greased  slab  and  in  a  minute  or  so  fold 
the  edges  in.  Take  a  small  piece  and  color 
red,  place  in  front  of  table-furnace  and  keep 
warm.  Place  gloves  on  and  pull  the  rest  of 
the  batch  until  it  attains  a  high  gloss.  Flavor 
peppermint  while  pulling.  Place  on  table 
and  squeeze  air  out,  fold  into  a  loaf  and  place 
about  ten  very  small  red  strips  on  it.  Spin 
out  in  strips  about  as  large  around  as  a  pencil 
and  cut  with  butter-cup  cutter. 

MOLASSES  MINTS. 

Place  in  kettle 
10  Ibs.  sugar. 

1  teaspoonful  cream  of  tartar. 

2  qts.  water. 

Set  on  fire  and  mix. 

When  batch  starts  to  boil  remove  paddle 
and  wash  off  the  sides  of  the  kettle  with  a 
wet  scrub-brush.  Place  cover  over  kettle  and 
allow  to  steam  for  several  minutes.  Remove 
cover  and  place  thermometer  in  kettle.  Cook 
to  335°  and  add  1  pint  molasses ;  when  it  has 
boiled  in  well  remove  batch  from  fire  and  pour 
on  greased  slab.  Turn  edges  in.  Take  a 
small  piece  and  add  a  little  shaved  liquor  choc- 
olate to  it  and  knead  in  well,  place  in  front 
of  table-furnace  to  keep  warm.  Place  gloves 
on  and  pull  the  balance  of  batch  until  it  at- 
tains a  high  gloss  Flavor  peppermint  while 
pulling. 

Place  on  table  and  knead  air  out.    Form  in 


WM.  M.   BELL'S  "PILOT" 99 

a  loaf  and  place  about  ten  narrow  strips  on 
with  the  chocolate  piece.  Pull  out  hi  small 
strips  and  cut  on  butter-cup  cutter. 

PEANUT   BUTTER   CUPS. 

Take  one  pound  of  peanut-butter,  place  in 
a  double  boiler  and  heat. 
Place  in  kettle 
10  Ibs.  sugar. 

1  teaspoonful  cream  of  tartar, 

2  qts.  water. 

Set  on  fire,  and  mix. 

When  batch  starts  to  boil  remove  paddle 
and  wash  off  the  sides  of  the  kettle  with  a 
wet  brush.  Place  cover  on  kettle  and  allow 
to  steam  for  a  few  minutes.  Remove  cover, 
place  thermometer  in  batch  and  cook  to  335°, 
then  add  about  a  tablespoonful  of  burnt  sugar 
color  and  when  boiled  in  well,  pour  batch  on 
greased  slab.  Turn  edges  in,  place  gloves  on, 
knead  up  and  when  stiff  enough  to  handle  pull 
hard  and  fast  until  very  shiny.  Flavor  va- 
nilla while  pulling.  Twist  air  out  and  place 
on  table.  Knead  up  good  and  form  in  flat 
square  piece  about  16  inches  square.  Spread 
peanut-butter  on  batch  and  roll  up,  seal  both 
ends  and  pull  out  about  as  large  as  your  finger. 
Cut  on  butter-cup  cutter. 

HIGHBALLS. 

Dip  Maraschino  Cherries  in  bon-bon  fondant 
and  then  dip  in  bitter-sweet  chocolate. 

Have  your  cream  pretty  hot  and  after  they 
are  dipped  in  chocolate  wrap  in  tin  or  gold 
foil  and  they  will  keep  a  long  time. 


100 WM.  M.    BELL'S  "PILOT" 

CREME-DE-MENTHE  RAISINS. 

Take  large  seedless  raisins  and  place  in  a 
bowl  of  Creme-de-menthe. 

Allow  to  soak  over  night,  then  drain  liquor 
off  and  dip  raisins  in  fondant  and  then  dip  in 
bitter-swreet  chocolate. 

Save  the  liquor  and  it  may  be  used  over  and 
over  again. 


Candy  Vase  made  over  end  of  Rolling  Pin,  one  handle  cut  off 

CANDY  DISHES. 

The  batch  for  making  dishes  consists  of  the 
following : 

4  Ibs.  sugar. 
1  Ib.  glucose. 
1  qt.  water. 
Set  on  fire  and  mix. 

When  batch  starts  to  boil  remove  paddle 
and  place  cover  on  kettle.  Allow  to  steam 
for  several  minutes,  then  remove  cover  and 
wash  off  the  sides  of  kettle  with  a  wet  brush. 
Place  thermometer  in  batch  and  cook  to  300°. 


WM.   M.   BELL'S  "PILOT" 


101 


Pour  on  greased  slab  and  /old  jm  edgp&.-/ Cut 
the  batch  in  three  pieces,  color  one  red,  ope 
green  and  one  yellow.  BJa«e  :•£  f ros t,  >o£vt2ble- 
furnace  and  just  partly  knead  together.  Form 
in  roll  and  cut  pieces  off  large  enough  to  make 
desired  dish.  Your  batch  may  be  colored  in 
any  manner  to  suit  your  taste. 


Candy  Dish  made  over  5  gallon  ice-cream  can 


Candy  dish  made  in  lanre  soup  bowl 


102 WM.  M.    BELL'S  "PILOT"  

The  fishes*.  _d,ret  macle  over  the  bottoms  of 
glasses,  bpw'lsi  cans,  jars,  bottles,  etc. 

AYit^  a  rqllmg-pin  you  flatten  out  a  piece, 
of  the  candy  as  thin  as  an  ordinary  piece  of 
glass,  then  you  place  it  over  the  mould  and 
form  the  edges  with  your  fingers,  place  in 
front  of  electric  fan  for  a  moment  and  remove 
from  mould. 

Large  punch-bowls  and  display  dishes  are 
made  in  the  same  way,  using  ice  cream  cans, 
bowls,  pans,  etc.,  as  moulds.  The  smaller 
dishes  are  used  as  salted-almond  cups,  ice 
cream  cups,  bon-bon  dishes,  etc. 

After  the  dishes  are  made  and  cooled  give 
them  a  thin  coat  of  confectioner's  glazine,  al- 
though I  have  discontinued  the  use  of  it  al- 
together and  let  them  go  plain.  Bronzing  the 
edges  adds  considerably  to  the  appearance. 

A  little  practice  is  all  that  is  necessary  in 
making  this  article. 

SALTED  ALMONDS. 

Place  in  a  nice  clean  kettle  two  or  three 
pounds  of  some  good  cooking  grease  and  set  on 
fire.  When  hot  add  the  desired  amount  of 
almonds  and  stir  and  cook  until  a  nice  light- 
brown,  then  strain  grease  back  into  can  and 
spread  almonds  out  on  a  large  sheet  of  ma- 
nila  paper,  sprinkle  with  salt  and  allow  to 
cool.  Use  grease  over  and  over  until  black, 
and  dirty,  then  throw  out  and  use  new. 

To  blanch  the  almonds  place  in  a  pot,  cover 
with  water  and  allow  the  water  to  come  to  a 
boil,  then  strain  water  off  and  let  cold  water 
run  on  almonds  until  they  are  cold. 


WM.  M.   BELL'S  "PILOT" 103 

Now,  by  squeezing  between  the  fingers  the 
skins  can  be  slipped  from  the  almonds  very 
easily.  Place  the  blanched  almonds  on  a  cloth 
and  place  in  a  dry  place. 

Butter  can  be  used  for  cooking  the  nuts  in 
but  the  cooking  grease  is  more  satisfactory 
and  cheaper. 

SALTED  PEANUTS. 

The  same  instructions  apply  for  salted  pea- 
nuts as  for  salted  almonds. 

SALTED  PECANS,  WALNUTS,   ETC. 

Place  the  nuts  in  a  sieve,  sprinkle  lightly 
with  water,  then  sprinkle  with  salt  and  shake 
over  fire  until  dry. 

GLACE  NUTS. 

Place  in  kettle 
4  Ibs.  sugar. 
1  Ib.  glucose. 
1  qt.  water. 

Set  on  fire  and  mix. 

When  boiling  remove  paddle,  cover  kettle 
and  allow  to  steam  for  several  minutes.  Re- 
move cover,  wash  off  sides  of  kettle  with  a  wet 
brush  and  place  thermometer  in  batch. 

Cook  to  300°,  remove  from  fire  and  dip  the 
bottom  of  kettle  into  a  pan  of  cold  water. 

Set  kettle  on  slab  and  drop  nuts  into  it,  one 
at  a  time,  fish  out  with  a  fork  and  drop  on 
greased  rock. 

GLACE  FRUITS. 

Place  in  kettle  any  fruit  you  desire  to  glace 
(pineapple,  cherry,  figs,  apricots,  etc.)  and  add 


104 WM.  M.    BELL'S  "PILOT" 

enough  water  to  boil  them  in.  Now  add  sugar, 
allowing  five  pounds  for  each  two  quarts  of 
water. 

Set  on  fire  and  cook  to  a  thread  or  until  a 
little  between  your  fingers  or  between  two 
sticks  will  just  barely  string  out  an  inch  and 
a  half  or  so.  Kemove  from  fire  and  grain  the 
syrup  on  side  of  kettle  until  cloudy,  then  fish 
fruit  out  with  a  fork  and  lay  on  sieve  to  dry. 

ICING  FOR  DECORATING, 

Take  the  whites  of  three  eggs,  place  in  a 
bowl  and  with  a  fork  whip  until  thin  or  until 
well  mixed.  Run  powdered  sugar  through  a 
fine  sieve  two  or  three  times  and  place  about 
one-half  pound  with  the  eggs  and  mix  good. 
Add  a  pinch  of  cream  of  tartar  and  about  one 
drop  of  blue  color.  Add  powdered  sugar  un- 
til the  mixture  is  very  stiff.  Beating  has  a 
great  deal  to  do  with  getting  a  nice  icing. 

Procure  -different  styles  of  tubes  and  paper 
from  your  supply-house. 

Cut  the  paper  in  triangle  shape  about  ten 
inches  on  one  straight  side  and  eighteen  inches 
on  the  angled  side.  Take  hold  of  the  paper 
by  the  two  outside  points  and  roll  into  a 
cornucopia,  folding  the  outside  point  in- 
side to  make  it  hold  firm.  Cut  the  point  from 
the  cornucopia  and  drop  the  tube  inside.  Fill 
with  icing  of  any  color  and  by  holding  in 
the  hand  and  pressing,  the  icing  will  come  out 
and  can  be  run  into  any  desired  design. 

Practice  is  the  only  thing  that  will  make  a 
good  decorator. 


PARTY 
CANDIES 


106 WM.  M.   BELL'S  "PILOT" 

PARTY  CANDIES. 

Party  candies  and  favors  are  a  very  nice 
line  to  cater  to.  Always  have  a  small  case 
which  contains  samples  of  different  special- 
ties for  the  several  holidays  honored  in  your 
locality. 


A  few  forms  used  in  making  Party  Candies 

These  specialties  usually  sell  at  a  wonderful 
profit  and  are  something  which  add  to  your 
prestige,  as  people  will  talk  about  how  pretty 
they  are  and  will  consequently  inquire  where 
they  come  from. 

I  will  endeavor  to  suggest  a  few  of  the  dif- 
ferent novelties  which  I  have  made. 

NEW  YEARS, 

New  Years  Day  is  one  holiday  that  there  is 
no  special  form  or  design  for,  outside  of  the 
date  of  the  year  just  passed  linked  by  a  hy- 


WM.  M.    BELL'S  "PILOT"  107 


phen  with  the  year  just  starting.  One  pretty 
favor  I  have  made  is  to  run  out  large  patties 
in  any  desired  shade  and  with  decorating  icing 
pipe  the  dates  on  and  a  little  vine  or  flower 
added,  helps. 

LINCOLN'S  BIRTHDAY. 

Red,  white  and  blue  variegated  patties  and 
small  flags  piped  on  large  patties. 

VALENTINE'S  DAY. 

Quite  an  elaborate  line  can  be  made  for 
Valentine  Parties,  red  opera  stick,  red  cinna- 
mon patties,  heart  patties  run  in  starch,  heart- 
shaped  ice  cream  dishes  which  I  will  explain. 
It  is  first  necessary  to  have  a  form  made  by 
a  tinner,  cut  out  a  circular  piece  of  tin  about 
five  inches  in  diameter,  draw  a  heart  on  it  and 
bend  a  strip  of  tin  about  one  inch  wide  and 
15  inches  long  to  fit  the  heart,  and  solder  on 
solidly. 

Place  in  kettle 
4  Ibs.  sugar. 
1  Ib.    glucose. 
1  qt.    water. 

Cook  to  300°  and  pour  on  greased  slab, 
color  red,  flavor  cassia  and  knead  up  good  un- 
til quite  stiff.  Place  in  front  of  table-furnace 
and  spin  out  in  strips  about  %  inch  wide  and 
15  inches  long  or  long  enough  to  go  around 
the  heart  mold,  wrap  around  mould  and  drop 
off  in  front  of  electric  fan.  Continue  this  way 
until  batch  is  consumed.  Grease  slab  and  set 
hearts  on  it  so  as  they  will  not  touch  one  an- 
other. Place  in  kettle  4  Ibs.  sugar,  1  Ib.  glu- 


108 WM.  M.    BELL'S  "PILOT" 

cose  and  a  qt.  of  water.  Cook  to  300°  and 
remove  from  fire.  Color  deep  red.  Warm  up 
pattie  funnel  and  stick  and  fill  with  batch, 
then  run  bottoms  in  hearts  and  have  some  one 
follow  along  and  loosen  from  slab  as  soon  as 
they  start  to  cool.  This  is  a  very  neat  article 
for  serving  ice  cream  in. 

Red  bon-bons  are  also  a  good  thing  to  have 
on  hand. 

WASHINGTON'S  BIRTHDAY. 

Red,  white  and  blue  candies  of  all  sorts. 
Variegated  patties  made  by  rubbing  with  your 
finger,  a  stripe  of  red  and  blue  color  on  op- 
posite sides  of  the  inside  of  pattie  funnl.  Fill 
with  white  fondant  melted  over  steam  bath 
and  run  out  on  wax  paper,  the  result  will  be 
red,  white  and  blue  patties. 

Red,  white  and  blue  baskets  are  nobby.  Cook 
a  batch  of  stick-candy  per  recipe  given  herein 
and  pull  body  of  batch.  Place  on  it  one  wide 
red  stripe  and  one  wide  blue  stripe.  Pull  out 
the  size  of  a  lead  pencil  and  twist  around  in 
cup  and  with  the  end  form  a  handle.  Have 
some  one  hold  each  basket  in  front  of  electric 
fan  until  cool. 

Red,  white  and  blue  ribbon-balls  are  also 
very  pretty. 

Red,  white  and  blue  bon-bons  also. 

White  bon-bons  with  a  very  small  American 
flag  on  each  are  also  pretty. 

ST.  PATRICK'S  DAY. 

All  manner  of  candy  made  up  green. 
Green  patties,  bon-bons,  lime-drops,  ribbon- 


WM.  M.    BELL'S  "PILOT"  109 


balls,  cinnamon  potatoes,  shamrock  ice  cream 
dishes.  For  the  cinnamon  potatoes  make  a 
batch  of  opera-cream  and  roll  into  small  balls, 
then  roll  in  ground  cinnamon  and  with  a  match 
make  little  holes,  to  represent  eyes. 

For  the  shamrock  ice  cream  dishes  refer  to 
the  novelties  for  Valentine's  day  and  make  in 
the  same  manner  as  the  hearts  having  a  sham- 
rock mould  made  and  using  green  candy  in 
place  of  red. 

APRIL  FOOL'S  DAY. 

For  the  first  of  April  a  person  should  have 
on  hand  a  few  candies  to  be  used  as  jokes. 

Cut  some  pasteboards  the  size  and  shape 
of  chocolate-chips  and  dip  as  such. 

Cut  pieces  of  wood  to  represent  caramels 
and  dip  for  dip-caramels.  Mix  cayenne-pep- 
per with  fondant,  roll  into  small  balls  and 
dip  in  chocolate. 

Cut  limberger  cheese  in  squares  and  dip  in 
chocolate. 

These  are  a  few  suggestions  and  you  can 
work  up  several  ideas  of  your  own. 

EASTER. 

Eggs  of  all  descriptions  and  lavender  and 
white  candies. 

Make  chocolate  cream  eggs  in  all  sizes.  Take 
stock  fondant  and  color  a  small  piece  orange 
and  flavor  a  piece  of  the  white  with  vanilla 
and  work  powdered  sugar  into  it  until  stiff 
Now  take  a  small  piece  of  the  orange  cream 
and  about  twice  as  much  of  the  white  and  wrap 
the  white  around  the  orange  and  roll  into  a 


110 


WM    M.   BELL'S  "PILOT" 


Easter  Egg,  before  and  after  decorating 


WM    M.    BELL'S  "PILOT" 111 

ball  the  shape  of  an  egg.  Dip  in  sweet  coat- 
ing and  when  you  place  the  eggs  on  the  coun- 
ter for  display  cut  one  of  the  eggs  in  two  to 
show  the  yolk  center.  Make  in  5,  10,  and  25- 
cent  sizes,  allowing  about  two  ounces  for  5 
cents. 

Procure  from  a  supply  house  tin  egg  moulds 
of  different  sixes  and  grease  each  mould  and 
place  a  little  chocolate  in  the  tin  and  with  the 
fingers  spread  out  all  over  the  inside  of  tin  un- 
til set.  Place  in  a  cool  place  and  when  hard 
slide  out  of  mould.  When  you  get  a  quantity 
made  stick  together  by  placing  warm  choco- 
late on  the  edges  and  sticking  together.  They 
can  either  be  given  a  coat  of  glazine  or  not  as 
you  wish.  Deco-rate  with  icing,  dragus,  and 
flowers.  For  a  novelty  small  chickens,  eggs, 
etc.,  can  be  placed  in  the  center  of  eggs. 

Make  candy  platters  by  cooking  4  Ibs.  sugar, 
1  Ib.  glucose  and  3  pts!  water  to  300°  and  after 
pouring  on  greased  slab  and  pulling  well,  place 
in  front  of  table  furnace  and  take  small  pieces 
and  roll  out  flat  in  oval-shape,  press  over  small 
china  platters  and  allow  to  cool.  Take  small 
balls  of  orange  fondant  and  place  about  2  on  a 
platter.  Take  a  piece  of  white  fondant  and  roll 
out  smooth  and  flat,  place  over  the  orange  balls 
to  represent  poached  eggs.  Make  some  bacon 
by  taking  yellow,  chocolate  and  white  cream 
and  laying  in  a  pan  in  thin  layers  until  about 
an  inch  thick.  Turn  out  and  cut  crossways 
and  place  on  the  platters  in  small  strips.  "With 
a  little  good  judgment  these  novelties  can  be 
made  quite  attractive. 


112 WM.  M.    BELL'S  "PILOT" 

Make  a  good  showing  of  lavender  and  white 
patties,  lavender  and  white  opera-stick  and 
butter -cups.  also. 

FOURTH  OF  JULY. 

Make  all  manner  of  red,  white  and  blue 
candy.  Patties,  ribbon-candy,  bon-bons,  etc. 

THANKSGIVING-DAY. 

There   are   no   particular   candies   or  favors 
for    Thanksgiving-Day.      All    color   of   patties 
and  opera-sticks  for  dinner. 
CHRISTMAS. 

For  Christmas  Day  all  manner  of  deep  red 
and  green  candies.  Candy  canes  made  of  stick 
candy  and  crooked  on  one  end. 


RAISIN  CARAMELS. 

Make  a  batch  of  vanilla  caramels  and  after 
removing  from  fire  add  about  one  pound  seed- 
less raisins. 

MAGNOLIA  KISSES. 

Place  any  desired  amount  of  cream  fondant 
in  a  pan  and  place  pan  over  boiling  water. 
Stir  fondant  as  water  boils  until  it  is  all 
melted. ' 

Remove  from  fire,  flavor  vanilla  and  add 
some  chopped  English  walnuts.  Spoon  out  in 
kisses  onto  wax  paper.  When  spooning  kisses 
keep  dipping  your  knife  into  a  pan  of  hot 
water  to  keep  it  from  sticking  to  the  cream. 

SNOW-FLAKES. 

Melt  cream  the  same  as  for  Magnolia  Kisses 
and  drop  three  or  four  cherries  onto  the 


WM.  M.   BELL'S  "PILOT"  U3 

cream  at  a  time  and  spoon  out  with  a  little 
of  the  cream,  just  taking  out  one  cherry  at  a 

time. 

SUNSHINE  CANDY. 

Place  in  kettle 
10  Ibs.  sugar. 

1  teaspoonful  cream-of-tartar. 

2  qts.  water. 

Place  on  fire  and  mix. 

When  batch  starts  to  boil  remove  paddle, 
cover  kettle  and  allow  to  steam  for  a  few  min- 
utes. Remove  cover,  wash  off  sides  of  kettle 
and  place  thermometer  in  batch.  Cook  to  335° 
and  pour  on  greased  slab. 

Color  a  little  piece  red,  a  little  piece  green 
and  a  little  piece  lavender. 

Pull  the  balance  of  batch  and  flavor  pep- 
permint, anise,  lime  or  any  flavor  you  desire. 
Place  on  spinning  table,  flatten  out  and  place 
strips  on  three  separate  pieces.  Now  bump 
the  pieces  together  and  pull  out  in  thin  chips 
about  l/2  or  %  of  an  inch  wide  and  cut  in  but- 
tercup-cutter. 

Cook  another  batch  and  pull  out  round  and 
cut  like  buttercups. 

Cook  another  batch  and  take  a  small  piece 
and  pull  it  for  a  stripe.  Take  the  balance  of 
batch  and  color  half  red  and  flavor  cinnamon 
and  the  other  half  green  and  flavor  lime.  When 
quite  cool  form  in  round  loaf  and  stripe  with 
several  small  white  stripes.  Pull  out  round 
and  cut  as  butter-cups. 

There  is  no  limit  to  the  assortment,  simply 
use  your  own  judgment.  Keep  in  tight  jars. 


114 WM.  M.    BELL'S  "PILOT" 

MINT-CREAM  BRAID. 

Make  a  batch  of  after-dinner  mints  and  after 
you  have  placed  on  table,  pull  out  in  strings 
as  large  around  as  your  finger  and  form  three 
pieces,  each  about  twelve  inches  long,  into  a 
braid  by  having  one  person  hold  the  three 
strands  in  their  fingers  while  you  braid  them 
the  same  as  you  would  hair  or  rope.  Lay  in 
pans  until  grained,  then  wrap  .in  wax  paper 
for  counter. 

CORDIALS. 

In  the  first  place  your  starch  must  be  nice 
and  dry  and  also  warm.  Make  your  impres- 
sions very  carefully. 

Place  in  kettle 
10  Ibs.  sugar.  2  qts.  water. 

Set  on  fire  and  mix. 

When  batch  starts  to  boil  remove  paddle 
and  place  cover  on  kettle.  Allow  to  steam  for 
a  few  minutes,  remove  cover  and  wash  off  the 
sides  of  kettle  with  a  wet  brush.  Dip  stick 
into  batch  and  draw  out  what  clings  to  the 
stick,  place  your  thumb  and  index  finger  on 
it  and  pull  out  into  a  thread  between  the 
thumb  and  index  finger.  When  a  pretty  stout 
string  is  formed  the  batch  is  cooked,  remove 
from  fire  and  set  on  tub. 

Color  red  and  flavor  rose,  stir  the  color  and 
flavor  in  very  gently  so  as  not  to  start  a  grain. 
Run  into  starch  with  a  pattie  funnel  and  have 
a  stick  which  fits  very  closely  or  wrap  your 
stick  with  a  little  piece  of  cloth.  Do  not  work 
the  stick  up  and  down  over  each  hole  or  you 


WM.  M.    BELL'S  "PILOT" 115 

will  grain  the  syrup,  allow  the  syrup  to  run 
out  in  a  small  stream  and  move  the  funnel 
along  over  the  impressions  as  fast  as  they  fill 
up,  only  stopping  funnel  at  the  ends  of  the 
tray. 

After  they  have  set  about  half  an  hour 
sprinkle  starch  over  the  trays  to  cover  the 
cordials  and  allow  to  set  over  night.  Remove 
from  starch  very  carefully  and  either  dip  in 
chocolate  or  crystallize  in  a  34  crystal. 

PEANUT  CLUSTERS. 

Roast  any  desired  amount  of  Spanish  pea- 
nuts and  after  they  are  cool  dip  in  chocolate 
in  clusters  allowing  about  5  or  6  nuts  to  each 
cluster. 

OPERA  CREAM  BAR. 

Place  in  kettle 
15  Ibs.  sugar. 
2  Ibs.  glucose.  1  gal.  cream. 

Set  on  fire  and  mix. 

After  batch  settles  down  to  a  steady  boil, 
place  thermometer  in  and  cook  to  244°.  Pour 
on  damp  slab.  After  five  minutes  pour  about 
half  an  ounce  of  vanilla  on  batch  and  cream. 
When  in  a  firm  mass  cover  with  a  damp  cloth 
and  allow  to  sweat  for  half  an  hour. 

Soften  up  with  the  hands  and  form  in  cara- 
mel pans  lined  with  wax  paper.  After  it  is 
set  turn  out  and  cut  in  bars  %  of  an  inch 
wide  and  3%  inches  long.  Dip  in  sweet  coat- 
ing. 

It  is  necessary  to  stir  opera  cream  continu- 
ally while  boiling. 


116 WM.  M.  BELL'S  "PILOT" 

OPERA  CREAMS. 

Place  in  kettle 
12  Ibs.  sugar. 

1  teaspoonful  cream-of-tartar. 
1  gal.  cream. 

Set  on  fire  and  mix. 

After  batch  has  settled  down  to  a  good  boil 
place  thermometer  in  and  cook  to  242°.  Pour 
on  damp  slab.  Pour  about  one-half  ounce  va- 
nilla on  batch  and  after  it  has  set  for  about 
five  minutes  cream  up.  After  it  has  formed 
into  a  stiff  mass  cover  with  a  damp  cloth  and 
leave  sweat  for  about  half  an  hour.  Knead  up 
with  the  hands  until  all  the  lumps  are  remov- 
ed so  batch  is  smooth  like  dough. 

Opera  caramels  can  be  made  in  various 
forms,  part  may  be  colored  pink  and  flavored 
strawberry,  and  part  of  it  may  be  flavored 
with  melted  chocolate  or  dry  cocoa.  If  you 
take  caramel  pans,  line  them  with  wax  pa- 
per and  cut  French  cherries  and  pineapple 
into  small  pieces,  then  scatter  them  onto  the 
wax  paper  together  with  some  walnuts  or 
pecans  and  press  the  plain  cream  on  the  pans 
so  the  fruit  will  show  on  top,  turn  out.  peel  off 
wax  paper,  mark  into  caramels,  you  will  have 
a  very  attractive  piece  of  candy. 

It  is  necessary  to  stir  opera  cream  continu- 
ally while  boiling. 

COCOANUT-CREAM-CARAMELS. 

Place  in  kettle 
2  Ibs.  glucose. 


WM.  M.    BELL'S  "PILOT"    117 

2  Ibs.  molasses. 

2  Ibs.  chip  cocoanut. 

1  qt.    water. 

Set  on  stove,  stir  continually  and  cook  un- 
til a  little  of  the  candy  taken  out  and  tested 
in  cold  water  forms  a  soft  ball.  Remove  from 
fire  and  add  1  teaspoonful  ground  nutmeg  and 
all  the  macaroon  cocoanut  it  will  take  up.  Pour 
on  greased  slab  and  roll  out  thin,  about  one- 
third  the  thickness  of  a  caramel.  Melt  some 
fondant,  flavor  vanilla  and  spread  over  half  of 
the  cocoanut  batch,  then  fold  the  other  half 
over  on  the  cream  and  roll  down  smooth.  When 
cool  cut  into  caramels. 

COCOANUT-NUT-CARAMELS. 

Place  in  kettle 

2  Ibs.  glucose. 
2  Ibs.  molasses. 

2  Ibs.  thread  cocoanut. 

1  qt.    water. 

Set  on  fire,  stir  continually  and  cook  until 
a  little  tested  in  cold  water  forms  a  soft  ball. 
Remove  from  fire,  add  one  pound  broken  wal- 
nuts and  all  the  macaroon  cocoanut  it  will  take 
up. 

Roll  out  smooth  the  thickness  of  caramels 
and  when  cold  cut  in  squares  and  when  pan 
ning  set  on  edge  to  show  up  nuts. 

STUFFED  DATES. 

Remove  the  stones  from '  dates  and  insert 
a  walnut  or  pecan  half  in  its  place,  roll  tight 
and  then  roll  in  granulated  sugar.  Keep  a  pan 


118 WM.  M.    BELL'S  "PILOT" 

of  water  setting  handy  and  keep  the  hands  wet 
while   working. 

FIGOLETS. 
Place  in  kettle 
2      Ibs.  glucose. 
2      Ibs.  sugar. 
ll/2  Ibs.  finely  ground  figs. 
2      oz.    some  good  grease. 

1  qt.    water. 

Set  on  slow  fire,  stir  continually  and  cook 
until  a  little  tested  in  cold  water  forms  a  stiff 
ball.  Remove  from  fire,  flavor  lemon  and  pour 
between  iron  bars  the  thickness  of  caramels, 
roll  out  smooth. 

When  cool,  cut  in  small  squares,  roll  in  gran- 
ulated sugar  and  stack  in  pans. 

MARSHMALLOW  KISSES. 

Place  in  a  double  boiler  or  in  a  pan  set 
over  boiling  water 

2  Ibs.  cream  fondant. 
2  Ibs.  marshmallows. 

Melt  until  smooth  and  well  mixed.  Remove 
from  fire  and  set  pan  out  of  water  and  after  it 
has  thickened  up  a  bit  spoon  out  in  small  kisses 
and  on  the  top  of  each  one  place  a  half  of  a 
French  cherry  or  a  piece  of  pineapple  fritter. 

BUTTER  STICKS. 

Melt  2  Ibs.  fondant  in  a  double  boiler  and 
add  to  it  a  few  drops  of  vanilla  and  %  lb. 
best  butter,  when  butter  is  all  dissolved  add 
enough  powdered  sugar  to  make  it  stiff.  Keep 
this  center  warm  while  you  cook  jacket. 


WM.  M.    BELL'S  "PILOT" 119 

Place  in  kettle 
6  Ibs.  sugar. 

1  teaspoonful  cream-of-tartar. 
3  pts.  water. 

Set  on  fire  and  mix. 

When  batch  starts  to  boil  remove  paddle  and 
cover  kettle.  After  it  has  steamed  for  a  few 
minutes  remove  cover  and  wash  off  sides  of 
kettle  with  wet  brush. 

Place  thermometer  in  batch,  cook  to  330° 
and  add  !/4  lb.  butter  and  half  a  teaspoonful 
salt.  When  the  butter  is  boiled  in  remove 
from  fire  and  pour  on  greased  slab.  Fold  edges 
in,  place  gloves  on  and  when  cool  enough  to 
handle  pull  not  more  than  five  times  on  the 
hook. 

Flatten  out  on  table  in  front  of  furnace  and 
place  the  cream  center  on  it  in  a  round  loaf 
running  from  end  to  end.  Then  fold  jacket 
around  the  center,  seal  up  ends  and  spin  out  in 
small  sticks  about  as  large  around  as  a  pencil 
and  mark  in  two-inch  lengths  with  caramel 
marker.  Break  apart  and  place  in  jars. 

Turn  batch  often,  so  as  not  to  chill  jacket, 
or  it  will  crack  and  give  you  trouble. 

Have  your  shop  nice  and  warm. 

BURNT  SUGAR. 

Place  in  kettle 
5  Ibs.  sugar. 
3  qts.  water. 

Set  on  stove  and  mix. 

Allow  to  boil  until  perfectly  black,  then  add 
about  2  qts.  water  and  melt  and  get  to  a 


120 WM.  M.    BELL'S  "PILOT" 

heavy  syrup.    Place  in  a  can  or  in  open  neck 

jars. 

Open  the  window  when  you  start  to  make 

this  as  the  smoke  gets  very  thick. 

Stir  the  mixture  when  it  starts  to  boil. 
This  will  not  damage  a  kettle  in  the  least, 

in  fact  it  cleans  it. 

NUT-CHEWING  TAFFY. 

Place  in  kettle 
5  Ibs.  glucose. 
5  Ibs.  sugar. 
1  qt.    water. 

Set  on  fire  and  cook  to  275°.  Remove  and 
add  i/4  lb.  best  butter  and  after  it  is  mixed 
in  well  pour  on  greased  slab. 

When  cool  enough  to  handle  place  on  hook 
and  while  pulling  work  into  it  one  pint  of 
cream  and  some  vanilla  flavor.  Work  the 
cream  in  by  pouring  it  onto  the  batch  at  the 
hook  a  very  little  at  a  time.  By  having  a  pan 
of  starch  setting  handy  the  hands  may  be 
kept  from  being  too  sticky  by  rubbing  a  little 
of  the  starch  on  them  once  in  a  while. 

After  pulling  place  on  the  slab  and  knead 
into  it  about  l1/^  Ibs.  walnut  pieces.  Spread 
out  on  the  slab,  cut  in  squares  and  wrap  in 
wax  paper.  You  can  also  spin  out,  cut  off  in 
kisses  and  wrap. 

BROKEN  MIXED. 

Place  in  kettle 
10  Ibs.  sugar. 
10  Ibs.  glucose. 
3  pts.  water. 


WM.  M.   BELL'S  "PILOT" 121 

Set  oil  fire  and  mix. 

When  batch  starts  to  boil,  place  cover  on 
kettle,  allow  to  steam  for  a  few  minutes,  re- 
move cover,  wash  off  sides  of  kettle  with  a  wet 
brush  and  place  thermometer  in. 

Cook  to  290°  and  pour  on  greased  slab. 
Turn  edges  in,  cut  batch  in  two,  color  one 
piece  pink  and  have  the  other  one  white.  Pull 
both  good,  flavoring  the  white  vanilla  and  the 
pink  strawberry.  After  pulling  place  on  table 
in  front  of  furnace  and  pull  out  in  strips  about 
1^2  inches  wide  and  mark  in  1%-inch  lengths 
with  caramel  market.  Spin  out  about  %  inch 
thick. 

Cook  another  batch  the  same  as  the  first 
one  and  after  it  is  on  the  slab  color  a  little 
piece  red  and  a  little  piece  green  and  place  in 
front  of  table  furnace  to  keep  warm.  Cut  the 
balance  of  batch  in  two  and  pull  separately, 
flavoring  one  piece  peppermint  and  the  other 
lime.  Flatten  out  in  front  of  table  furnace 
and  on  the  peppermint  place  six  red  stripes, 
three  on  each  side  and  do  the  same  with  the 
green  on  the  lime.  Spin  out  and  mark  the 
same  as  the  other  batch. 

Place  5  Ibs.  sugar  and  5  Ibs.  glucose,  with  a 
quart  of  water  in  the  kettle  and  cook  as  you 
did  the  other  batch  to  290°  and  add  to  it  a 
pint  of  molasses.  When  well  boiled  in  pour 
on  greased  slab,  pull  and  spin  out  as  you  did 
the  others. 

Place  a  5  and  5  batch  in  kettle,  cook  to  290° 
and  pour  between  iron  bars  the  same  as  for 
caramels  only  thinner  and  while  it  is  still 


122 WM.  M.    BELL'S  "PILOT" 

hot  sprinkle  over  it  macaroon  cocoanut  which 
has  been  previously  colored  red  by  placing 
red  color  on  the  hands  and  rubbing  the  cocoa- 
nut  between  them.  Mark  in  squares  with 
caramel  marker  before  it  is  cold. 

Place  5  and  5  in  kettle,  cook  to  290°,  re- 
move from  fire,  color  red,  flavor  strong  with 
anise  oil  and  pour  out  between  iron  bars  the 
same  as  you  did  the  last  batch,  sprinkle  white 
cocoanut  on  top  and  mark  in  squares. 

Place  5  and  5  in  kettle  and  when  cooked  to 
240°  add  5  Ibs.  Spanish  peanuts  and  some  salt. 
Stir  and  cook  until  peanuts  are  done  and  pour 
between  iron  bars.  Mark  in  squares. 

Place  5  and  5  in  kettle,  cook  to  252°  and 
set  on  tub.  Add  to  it  a  few  drops  of  vanilla 
and  10  Ibs.  fondant  and  4  Ibs.  macaroon  cocoa- 
nut.  Stir  until  grained  and  thick.  Sprinkle 
some  starch  on  slab  and  pour  half  of  the  batch 
out  between  iron  bars,  half  the  thickness  of 
caramels.  Color  the  other  half  of  batch  pink 
and  do  likewise.  When  cool  mark  in  squares 
and  break  apart. 

This  wrill  give  you  a  little  over  100  Ibs.  of 
a  nice  broken  mixed  and  if  this  is  too  much  or 
not  enough  cut  the  batches  down  or  increase 
them  as  the  case  may  be. 

FRENCH  FRUIT  CAKE. 

Place  in  kettle 

3  Ibs.  gran,  sugar.      2  Ibs.  brown  sugar. 

y%  teaspoonful  cream-of-tartar. 

y<2.  gal.  cream. 
Set  on  fire,  stir  constantly  and  cook  to  245°. 


WM.  M.   BELL'S  "PILOT"  123 

Pour  on  damp  slab  and  sprinkle  on  it  1  Ib. 
raisins,  1  Ib.  currents,  %  Ib.  almonds,  x/2  Ib. 
chopped  citron  and  a  few  drops  vanilla.  Al- 
low to  sit  for  just  3  or  4  minutes  and  cream. 
Soften  up  and  place  in  box  lined  with  wax 
paper.  Allow  to  set  all  night,  then  turn  out, 
melt  some  fondant  and  ice  as  you  would  a 
cake.  Cut  in  5-cent  slices. 

FRUIT  CAKE. 

Place  in  your  kettle  the  same  batch  as  for 
French  Fruit  Cake  and  add  1  oz.  ground  clove, 
1  oz.  ground  allspice,  1  oz.  ground  cinnamon, 

1  oz.  ground  nutmeg.    When  creaming  in  place 
of    using    vanilla    use    about    %    tumbler    of 
brandy. 

WHATISIT-STYLE-CANDY. 
Place  in  kettle 

6  Ibs.  sugar. 

2  Ibs.  glucose. 

1  pt.    molasses. 

1  qt.    water. 

Set  on  fire  and  cook  to  245°. 
Set  on  tub  and  add  to  it  2  teaspoons  soda, 

2  Ibs.  fondant  and  l1/^  Ibs.  black  walnuts.  Stir 
until  cream  is  dissolved  and  until  batch  is  stiff 
and  grained.     Turn  out  on  slab  or  on  a  large 
sheet  of  paper  and  allow  to  set  until  cool.  Take 
a  fork  in  each  hand  and  pull  apart,  pile  in 
pans  for  store. 

CENTERS  FOR  COCOANUT  BON-BONS. 

This  formula  makes  an  exceptionally  fine  cen- 
ter for  Cocoanut  Bon  Bons. 
Place  in  your  kettle 


124 WM.  M.    BELL'S  "PILOT" 

10  Ibs.  corn  syrup  (glucose). 

1  qt.  water. 

2  Ibs.  macaroon  cocoanut. 

Set  on  the  fire  and  stir  and  cook  until  when  a 
little  is  lifted  from  the  batch  and  cooled  on  the 
corner  of  your  slab,  it  sticks  together  and  can 
be  formed  into  a  soft  ball. 

Then  remove  batch  from  fire  and  add  4  oz. 
XXXX  Sugar  and  Vanilla  flavor.  Roll  into 
small  balls  and  dip  in  Bon  Bon  Fondant. 

DIPPED  STRAWBERRIES. 

First  take  and  pick  out  a  desired  amount 
of  nice  solid  strawberries.  Do  not  wash  them. 

Obtain  several  clips  with  hooks  on  them, 
the  kind  that  haberdashers  use  for  hanging 
shirts,  etc.,  in  their  windows. 

Stretch  a  line  the  length  of  your  spinning 
table  about  eighteen  or  twenty  inches  over  it. 
Lay  wax  paper  under  the  string. 

Now  melt  some  fondant  in  a  double  boiler 
and  set  handy  to  the  table. 

Take  the  strawberries  and  fasten  the  clips 
onto  the  stems.  Dip  down  in  the  cream  as  far 
as  the  green  and  hang  on  the  line  to  drip. 

Proceed  in  this  manner  until  all  the  berries 
are  dipped.  This  piece  should  only  be  made 
for  special  orders  as  they  will  not  keep  long. 

GLACE  ORANGES. 

Separate  the  pods  of  oranges  but  be  very 
careful  not  to  break  the  skin. 

Make  a  solution  of  gum-arabic  and  water 
and  dip  the  orange  pieces  in  it. 

After  they  have  set  long  enough  to  dry,  dip 


WM.  M.   BELL'S  "PILOT" 125 

in  candy  made  of  4  Ibs.  sugar,  1  Ib.  glucose, 
1  qt.  water,  cooked  to  300°,  with  a  fork,  drop 
on  greased  slab. 

Just  make  this  for  special  orders. 

DIPPED  GRAPES. 

Pick  large,  green  grapes  from  their  stem, 
very  carefully  so  as  not  to  break  the  skin. 

Dip  in  bon-bon  fondant  as  you  would  bon- 
bons. 

Make  for  special  orders  only. 

GLACE  MAROONS. 

Usually  the  French  Maroons  come  in  cans, 
which  can  be  secured  from  most  any  supply 
house. 

Pour  the  contents  of  a  can  in  a  kettle  and 
add  to  it  about  a  quart  of  water  and  5  Ibs. 
sugar.  Set  on  fire,  stir  very  carefully  and 
cook  to  a  thread. 

Remove  from  fire,  grain  until  the  syrup  is 
cloudy,  and  lift  out  carefully  onto  sieve  to 
dry. 

POPCORN  CRISP. 

Place  in  kettle 
3  Ibs.  sugar. 
%  Ib.    Glucose.         1  pt.    water. 

Set  on  fire  and  mix. 

Cook  to  300°  and  add  l/2  Pt.  molasses  and  a 
piece  of  butter  the  size  of  a  walnut.  Stir  good 
until  the  batch  turns  a  golden  color  and  set 
on  tub. 

Add  2  Ibs.  popcorn  and  stir  until  thoroughly 
covered  with  the  candy. 


126  WM.  M.    BELL'S  "PILOT" 


Spread  out  on  greased  slab  and  break  apart 
for  tray. 

This  can  also  be  made  up  in  5-cent  balls. 

SPUN  SUGAR  NESTS. 

Set  two  cases  on  your  slab  far  enough  apart 
to  span  your  iron  bars  across.  Lay  four  or  five 
of  the  bars  on  the  boxes. 

Take  a  wire  egg-whip  and  cut  the  wires. so 
that  the  ends  hang  loose. 

Cook  3  Ibs.  sugar,  1  Ib.  glucose  and  a  quart 
of  water  to  300°.  Set  batch  on  slab,  dip  wires 
into  it  and  swing  back  and  forth  over  the 
wires. 

Take  the  fine  strings  that  hang  and  form 
into  bird-nests. 

RIBBON  NESTS. 

Place  in  kettle 
8  Ibs.  sugar. 
2  qts.  water. 
1  teaspoonful  cream-of-tartar. 

Set  on  fire  and  mix. 

When  batch  boils,  remove  paddle,  wash  down 
sides  with  a  wet  brush  and  cover  kettle. 

Allow  to  steam  for  a  few  minutes,  remove 
cover  and  place  thermometer  in  batch  and 
cook  to  335°.  Pour  on  greased  slab.  Turn  in 
edges,  place  gloves  on  and  when  stiff  enough 
to  handle  pull  vigorously  until  very  glossy. 
Flavor  rose  while  pulling.  Twist  air  out  and 
place  on  spinning  table,  knead  up  until  stiff, 
form  in  a  round  loaf,  place  in  front  of  batch 
warmer  and  pull  out  in  small  string  about  the 


WM.  M.    BELL'S  "PILOT" 127 

size  of  hemp  rope. 

Take  a  bunch  of  the  candy  about  as  large 
as  a  base-ball  and  form  in  a  coffee  cup  to  re- 
semble a  bird's  nest. 


Ribbon  Nests  made  in  glass  sherbet  cups.    If  possible,  set  in  front 
of  electric  fan  just  after  forming 

COLORED  SUGAR  SAND. 

Take  any  desired  amount  of  granulated 
sugar  and  place  on  a  pan. 

Now  take  any  paste  color  and  smear  a  little 
of  it  on  the  palms  of  your  hands  and  rub  the 
sugar  between  your  hands  until  it  is  the  proper 
shade. 

WOODLAND  GOODIES. 

Place  in  kettle 
3  Ibs.  sugar. 
2  Ibs.  glucose. 
1  qt.    water. 

Set  on  fire  and  mix. 

When  batch  comes  to  a  boil  place  thermom- 
eter in  and  cook  290°.  Then  add  to  it  about 
a  teaspoonful  salt  and  4  Ibs.  mixed  nuts  (wal- 
nuts, pecans,  almonds,  filberts,  brazils,  etc.), 


128 WM.  M.    BELL'S  "PILOT" 

stir  nuts  in  well,  remove  from  fire,  turn  out  on 
greased  slab  and  pull  off  in  small  clusters. 

Turn  and  knead  the  batch  often  to  keep  it 
from  getting  too  cool  on  one  side. 

These  can  be  made  in  the  separate  kinds  of 
nuts  also. 

CRYSTAL  SYRUP. 

Place  in  kettle,  say,  20  Ibs.  sugar,  add  to  it 
9  qts.  water,  set  on  fire  and  mix. 

When  batch  starts  to  boil  skim  off  all  foreign 
matter  which  arises  to  the  surface,  place  cover 
on  kettle  and  allow  to  steam  for  a  few  minutes. 

Remove  cover,  wash  off  sides  of  kettle  with 
a  wet  brush  and  if  you  have  a  syrup  gauge,  dip 
the  cup  into  the  batch  and  fill,  then  set  gauge 
in  syrup  and  if  it  shows  a  35  weight  (which  is 
a  nice  crystal  for  ordinary  purposes)  remove 
from  fire  and  set  in  a  solid  place  where  it  will 
not  be  agitated  and  consequently  broken.  When 
syrup  is  cool,  and  ready  for  use,  sprinkle  the 
surface  of  batch  with  cold  water  and  allow  to 
set  until  crust  is  dissolved.  Then  dip  out  and 
very  carefully  pour  over  goods,  place  a  sheet  of 
paper  on  the  surface  of  the  syrup  after  it  is 
in  the  pans  and  when  ready  to  remove  from 
pans,  just  take  the  paper  off  and  the  crust 
comes  with  it. 

If  you  have  no  syrup  gauge,  cook  the  syrup 
to  228°  and  reduce  with  water  to  220°. 

CUT  ROCK. 

Cut-rock  is  one  piece  of  candy  which  cannot 
be  made  satisfactorily  from  the  information 
which  it  is  possible  to  give  in  a  book. 


WM.  M    BELL'S  "PILOT" 129 

The  batch  is  the  same  as  for  stick  candy.  Cut 
batch  in  two,  color  half  red  and  pull  the  other 
half  (flavor  while  pulling),  now  take  a  piece 
of  the  white  and  form  into  a  round  piece  about 
2  inches  in  diameter  and  10  inches  long.  Wrap 
a  thin  piece  of  red  around  the  white,  pull  out 
until  it  is  about  as  large  as  your  finger  and 
cut  off  in  ten-inch  lengths.  Place  all  together 
and  form  into  a  round  piece.  Place  the  bal- 
ance of  white  around  it  and  place  what  is  left 
of  the  red  around  the  white.  Pull  out  like 
stick  candy  and  chop  off  in  half-inch  lengths. 

After  some  practice  you  can  make  most  any- 
thing you  desire. 

SAUER  KRAUT  CANDY. 

Place  in  kettle 
2  Ibs.  glucose. 
2  Ibs,  molasses. 
2  Ibs.  fresh  thread  cocoanut. 
1  qt.  water. 

Set  on  fire,  stir  and  cook  until  a  little  tested 
in  cold  water  forms  a  soft  ball. 

Remove  from  fire,  add  all  the  cocoanut  it 
will  take  up,  a  little  salt  and  just  a  few  drops 
of  lemon  extract. 

Roll  out  on  greased  slab  the  thickness  of 
iron  bars  and  cut  in  oblong  pieces  when  cool. 
Wrap  in  wax  paper. 

SIMPLE  SYRUP. 

Place  in  kettle  3  gal.  water,  set  on  fire  and 
bring  to  a  boil. 

Remove  from  fire  and  add  30  Ibs.  sugar. 


130 WM.  M.    BELL'S  "PILOT" 

Stir  and  dissolve. 

Strain  into  a  can  to  be  used  as  stock. 
If   you   desire   a   lighter   syrup   use   21   Ibs. 
sugar  to  3  gal.  water  or  7  Ibs.  to  a  gal. 

HOT  CHOCOLATE 
No.  1. 

For  2  gal.  milk. 

Place  in  kettle  8  oz.  some  good  cocoa,  1  Ib. 
sugar  and  1  qt.  water. 

Set  on  fire  and  bring  to  a  boil.  Add  2  gals, 
milk,  stir  continually  and  bring  to  a  boil. 
Flavor  with  vanilla. 

Place  in  chocolate  urn. 

No.  2. 

Place  in  kettle  2  gals,  milk  and  1  Ib.  sugar. 

Place  in  a  stew  pan  2  eggs,  8  oz.  cocoa  and 
enough  milk  to  make  a  thin  paste. 

Set  milk  on  fire,  stir,  and  when  it  boils  add 
the  paste  and  boil  again.  Flavor  vanilla  and 
place  in  urn. 


ICE  CREAM 

SHERBETS 

ETC 


132      WM.  M.   BELL'S  "PILOT" 

FREEZING  ICE  CREAM. 

The  matter  of  freezing  greatly  relies  on  the 
existing  circumstances.  The  speed  of  the  freezer 
must  be  taken  into  consideration,  different 
workmen  declaring  that  different  speeds  are 
right.  For  myself  I  think  125  revolutions  a 
minute  is  right.  I  have  seen  freezers  running 
as  slow  as  75  and  others  running  as  fast  as 
150. 

When  the  batch  is  strained  into  the  freez- 
ing can,  place  dasher  in  and  cover  on,  now 
slide  tub  into  place  and  see  that  the  gears 
fit  all  right  before  placing  any  ice  in  tub.  Fill 
the  tub  with  plain  ice  and  allow  to  stand  for 
at  least  5  minutes. 

Now  place  just  about  a  quart  of  ice  cream 
salt  on  the  ice  and  start  freezer. 

After  it  has  been  turning  about  5  minutes 
fill  with  ice  again  and  about  3  quarts  of  salt. 
Allow  to  freeze  until  pulling  pretty  hard  and 
stop  freezer.  Knock  the  plug  out  of  tub  and 
allow  brine  to  run  off. 

After  removing  cover,  hold  dasher  up  in  one 
hand  while  you  scrape  cream  from  it  with  a 
case  knife  or  small  palette  knife. 

If  you  find  that  your  batch  does  not  fill  the 
can,  cut  the  salt  down  a  trifle  next  time. 

Salt  varies  in  strength  as  does  ice  in  freez- 
ing properties. 

If  your  batches  are  watched  carefully  and  a 
little  study  given  to  freezing  you  will  have  no 
no  trouble. 


WM.  M.    BELL'S  "PILOT" 133 

STORING  ICE  CREAM. 

It  is  more  satisfactory  to  store  ice  cream  in 
boxes  than  in  tubs. 

In  a  box  2  ft.  square  you  can  store  4  five- 
gallon  cans  and  pack  them  with  the  same  quan- 
tity of  ice  and  salt  as  it  would  take  to  store  2 
five-gallon  cans  in  tubs. 

It  is  policy  to  have  jackets  made  for  the  cans 
and  when  a  can  is  pulled  out  an  empty  can 
may  be  inserted  in  its  place  without  the  ice 
falling  in. 

GELATINE  IN  ICE  CREAM. 

The  most  particular  thing  in  using  gelatine 
is  to  see  that  it  is  well  dissolved. 

Place  the  desired  amount  of  gelatine  in  a 
can,  add  the  water  and  set  can  in  a  kettle  of 
boiling  water.  Stir  the  gelatine  once  in  a 
while  and  allow  to  remain  in  the  boiling  water 
until  thoroughly  dissolved. 

If  you  should  use  3  oz.  in  a  ten-gallon  batch 
use  about  %  gallon  of  water  to  dissolve  it  in. 

STRAINING. 

Never  fail  to  strain  your  batches  into  the 
freezing  can,  and  see  that  your  sieve  is  very 
fine. 

The  supply  houses  have  a  sieve  for  this  pur- 
pose, 
and  I  would  advise  you  to  secure  one. 

MIXING. 

Stir  and  mix  your  batch  thoroughly  before 
straining  into  freezing  can.  It  is  well  to  mix 


134 WM.  M.   BELL'S  "PILOT" 

the  batch  in  a  milk  can  or  mixing  can,  using 
a  large  wooden  paddle  to  stir  it  with. 

Fine  granulated  should  be  used  unless  recipe 
otherwise  states.  The  recipe  given  for  vanilla 
herein  is  quite  good  for  ice  cream,  but  there 
are  some  vanilla  oils  on  the  market  which  are 
very  satisfactory  as  they  contain  no  alcohol  to 
freeze  out. 

CREAM. 

I  should  advise  using  18  to  22  per  cent  but- 
ter-fat cream  unless  recipe  otherwise  states. 

Where  a  recipe  calls  for  condensed  milk  and 
it  is  impossible  to  secure  same  in  your  locality, 
evaporated  milk  wrhich  can  be  had  in  cans  will 
be  just  as  satisfactory. 

BREAKING  ICE. 

If  you  do  not  possess  an  ice  crusher  I  would 
advise  you  to  get  one  as  soon  as  possible,  as 
the  saving  in  time  and  the  satisfactory  results 
received  from  having  your  ice  uniform  at  all 
times  will  very  soon  counteract  the  expense  of 
installing  same. 

VANILLA  ICE  CREAMS. 
No.  1. 

Place  in  a  can  3  oz.  gelatine  and  %  gal. 
water.  Set  can  in  boiling  water,  stir  once  in  a 
while  and  allow  to  remain  in  boiling  water 
until  gelatine  is  thoroughly  dissolved. 

Place  in  mixing  can,  5  gals,  cream,  7  Ibs. 
sugar,  3  oz.  vanilla  (or  to  taste)  and  the  gela- 
tine. Stir  until  sugar  is  dissolved,  strain  into 
freezing  can  and  finish. 


WM.  M.   BELL'S  "PILOT"  135 

No.  2. 

Dissolve   21/2   oz   gelatine   in   l/2   gal.   water 
Add  to 
4      gals,  cream. 

1  gal.  condensed  milk. 
6y2  Ibs.  sugar. 

3      ozs.  vanilla. 
Mix  thoroughly,,  strain  and  freeze. 

No.  3. 

Dissolve  3  oz.  gelatine  in  %  gal.  water. 
Add  to 

2  gals,  cream. 

2  gals.  milk. 

ll/2  gals,  condensed  milk. 

6  Ibs.  sugar. 

3  oz.  sugar. 

Mix  thoroughly,   strain   and  freeze. 

No.  4. 

Dissolve   3l/2    ounces    gelatine   in   l/2    gallon 
water. 
Add  to 

4  gal.  milk. 

V/2  gal.  condensed  milk. 

7  Ibs.  sugar. 
3      oz.  vanilla. 

Mix  thoroughly.     Strain  and  freeze. 

No.  5. 

Dissolve  2!/2  oz.  gelatine  in  %  gal.  water. 

Add  to  4  gallons  milk.  Set  milk  over  steam 
and  allow  to  become  hot.  Remove  from  fire 
and  cool. 

Add   to   milk,   1   gallon   condensed   milk,   7 


136 WM.  M.    BELL'S  "PILOT" 

pounds  sugar,  3  ounces  vanilla,  mix  well,  strain 
and  freeze. 

ICE  CREAM  WITH  EGGS, 
No.  1. 

Whip  the  whites  of  18  eggs  until  stiff. 

Place  2  gallons  of  milk  and  7  pounds  sugar 
in  pan  over  steam  and  allow  to  become  quite 
hot. 

Pour  over  egg-whites  while  helper  stirs  same. 

Add  to  it  2  gallons  cream,  1  gallon  condensed 
milk  and  3  ounces  vanilla.  Strain  and  freeze. 

ICE  CREAM  WITH  EGGS. 
No.  2. 

Place  over  steam  bath  5  gallons  cream. 

Whip  48  eggs  until  well  mixed,  add  to  them 
7  pounds  sugar  and  then  add  to  the  cream. 

Stir  and  allow  to  remain  over  boiling  water 
for  about  ten  minutes  or  until  a  custard  is 
found.  Dip  a  knife  into  the  cream  and  draw 
out,  if  a  film  of  the  cream  coats  the  knife  re- 
move pan  from  fire.  Add  to  it  3  ounces  van- 
illa and  freeze. 

ICE  CREAM  WITH  EGGS. 
No.  3. 

Mix  thoroughly  5l/2  gallons  cream,  7  pounds 
sugar  and  3  ounces  vanilla.  Strain  into  freez- 
ing can.  Start  freezer  and  allow  to  run  for 
about  5  or  6  minutes.  Remove  cover  and  add 
the  well  beaten  whites  of  36  eggs.  Place  cover 
on  can  again  and  finish  freezing. 


WM.  M.    BELL'S  "PILOT"  137 


NEW  YORK  ICE  CREAM. 
No.  1. 

Place  48  egg  yolks  in  a  pan  and  mix  thor- 
oughly. Add  to  them  7  pounds  sugar  and  mix. 
Add  to  the  eggs  2  gallons  milk  and  place  over 
steam  until  quite  hot. 

Remove  and  add  2  gallons  cream,  1  gallon 
condensed  milk,  3  ounces  vanilla,  strain  and 
freeze. 

NEW  YORK  ICE  CREAM. 
No.  2. 

Place  over  steam  5  gallons  cream  and  add  to 
it  the  yolks  of  48  eggs  and  7  pounds  sugar. 
Allow  to  remain  over  steam  until  quite  hot. 

Cool,  add  3  ounces  vanilla,  strain  and  freeze. 

NEW  YORK  ICE  CREAM. 
No.  3. 

For  imitation  New  York  Ice  Cream  which 
you  wish  to  make  up  in  a  hurry. 

Take  the  yolks  of  4  eggs,  beat  and  stir  into 
1  gallon  of  vanilla  ice  cream,  adding  yellow 
color  if  necessary. 

HOKEY-POKEY  ICE  CREAM. 

Dissolve  5  ounces  gelatine  in  %  gallon  hot 
water. 

Take  6  ounces  corn-starch  and  work  to  a 
paste  with  milk. 

Place  on  the  fire  2  gallons  milk  and  7  pounds 
sugar,  bring  to  a  boil.  Pour  over  the  starch 
and  work  smooth.  Set  on  fire,  stir  and  bring 
to  a  boil  again.  Remove  and  add  11/2  gal- 
lons condensed  milk  and  2  gallons  milk.  Add 


138 WM.  M.    BELL'S  "PILOT" 

the  gelatine  and  3  ounces  vanilla  flavor.    Strain 
and  freeze. 

TUTTI-FRUTTI  ICE  CREAM. 

Chop  up  together  one  pound  altogether  of 
cherries,  pineapple  and  walnuts  or  pecans. 
Dampen  the  fruit  with  a  little  brandy  and  stir 
into  1  gallon  vanilla  ice  cream. 

If  you  wish  to  make  a  large  batch  of  tutti- 
frutti,  freeze  your  ice  cream  first  and  mix  into 
it  the  fruit  in  the  same  proportions  as  de- 
scribed above,  allowing  10  pounds  of  fruit  for 
10  gallons. 

Adding  the  brandy  to  the  fruit  keeps  the 
same  from  freezing  hard. 

SPECIAL  TUTTI-FRUTTI. 

For  1  gallon  use  1%  pounds  altogether  of 
preserved  peaches,  fresh  oranges,  preserved 
pineapple  slices,  maraschino  cherries  and  pe- 
can nuts.  Do  not  chop  the  fruit  too  small. 
Add  a  little  brandy  to  it  and  stir  into  1  gal- 
lon vanilla  ice  cream. 

BISQUE-GLACA. 

Take  1  pound  stale  maccaroons  which  are  so 
dry  that  they  will  powder,  place  on  table  and 
mash  to  a  fine  powder  with  rolling  pin.  Beat 
one  whole  egg  and  mix  with  the  powder  add- 
ing enough  brandy  to  make  a  paste.  Stir  into 
1  gallon  vanilla  ice  cream. 

NESSELRODE  PUDDING. 

Chop  finely  1/2  pound  French  Maroons  (se- 
cure from  your  supply  house). 

Chop   finely   %   pound  French   cherries,   % 


WM.  M.    BELL'S  "PILOT* 139 

pound   French   pineapple,    ^2    pound    seedless 
raisins. 

Mix  in  a  bowl  and  add  enough  brandy  or 
rum  to  make  a  paste.  Add  to  3  quarts  vanilla 
ice  cream.  When  packing  do  not  use  too  much 
salt  as  Nesselrode  should  not  be  too  hard  when 
served. 

STRAWBERRY  ICE  CREAM. 

Pick  one  quart  fresh  strawberries  and  mash 
through  a  colander.  Add  to  them  the  juice 
of  one  orange  and  set  aside. 

Whip  2  eggs  and  place  over  steam  bath  with 
1%  gallons  cream  and  %  pound  sugar. 

When  hot  remove  from  fire  and  cool.  Strain 
into  freezing  can  and  freeze.  When  done  mix 
the  strawberries  in  well. 

When  strawberries  are  out  of  season  use 
preserved  berries  in  the  same  manner. 

BERRY  ICE  CREAM. 

For  all  berry  ice  creams,  such  as  raspberry, 
blackberry,  etc.,  use  the  same  formula  as  for 
strawberry  ice  cream. 

CARAMEL  ICE  CREAM. 

Place  in  kettle  4  pounds  sugar  and  1  quart 
cream. 

Set  on  fire,  stir  constantly  and  boil  until 
it  is  a  nice  dark  brown,  add  1  quart  cream 
and  when  it  boils  add  another  quart  of  cream 
and  so  on  until  you  have  added  3  gallons 
cream  in  all.  Remove  from  fire,  cool,  add  2 
ounces  vanilla  and  freeze. 


HO WM.  M.  BELL'S  "PILOT" 

IMITATION  CARAMEL. 

Add  to  1  gallon  vanilla  ice  cream  enough 
caramel  color  or  burnt  sugar  to  make  a  nice 
light  brown. 

CHOCOLATE  ICE  CREAM. 

Place  in  a  can  or  bowl  1  pound  cocoa,  % 
pound  powdered  sugar  and  2  ounces  vanilla. 
Add  hot  water  and  stir  to  a  fine  smooth  paste. 
Use  this  as  stock  and  when  you  wish  to  make 
some  chocolate  cream  add  enough  of  the  paste 
to  vanilla  ice  cream  to  color  nicely  and  stir 
in  good. 

You  can  also  make  the  paste  by  dissolving 
chocolate  coating  in  the  same  manner  as  the 
cocoa. 

PEACH   ICE   CREAM. 

Take  2  quarts  ripe  peaches  and  place  in  boil- 
ing water  for  just  a  minute.  Remove  skins 
and  stones.  Rub  through  a  colander  and  add 
21/2  pounds  sugar  to  the  pulp.  Place  a  damp 
cloth  over  the  fruit  and  set  one  side. 

Dissolve  y-2  ounce  gelatine  in  a  cup  of  hot 
water  and  add  to  1  gallon  cream.  Strain  cream 
into  freezer  and  freeze.  When  done  stir  in 
peaches  and  sugar. 

NUT  ICE  CREAM. 

Finely  chop  any  nuts  you  desire  to  use  and 
stir  into  vanilla  ice  cream  allowing  %  pound 
of  nuts  to  each  gallon  cream. 

COFFEE  ICE  CREAM. 

Take  4  ounces  good  coffee  and  boil  for  about 
3  minutes  with  1  quart  water.  Strain  into  a 


WM.   M.    BELL'S  "PILOT" 141 

pan,   add   1   gallon   cream,   1%   pounds  sugar 
and  2  eggs.     Set  over  steam,  stir  and  allow 
to  get  hot.    Remove  from  fire  and  cool.    Color 
a  good  brown  with  burnt  sugar. 
Strain  into  freezing  can  and  freeze. 

BRICKS. 

Make  in  any  desired  combination  using  va- 
nilla ice  cream  as  stock  and  stirring  into  it 
any  fruits  or  nuts  you  may  desire.  You  should 
have  a  box  to  bury  the  brick  moulds  in,  large 
enough  to  allow  about  4  inches  on  all  sides. 
Freeze  good  and  hard  and  rinse  off  with  warm 
water  when  dumping  out.  After  cutting  wrap 
each  brick  around  with  wax  or  parchment 
paper  before  placing  in  box. 

VALENTINE  BRICKS. 

You  can  secure  from  a  confectioner's  supply 
house  a  heart  brick.  The  outside  is  to  be 
frozen  first  by  filling  with  white  cream.  After 
it  is  hard  pour  a  few  drops  of  hot  water  into 
the  hole  in  center  and  pull  out.  Fill  with  red 
cream  and  freeze. 

ST.  PATRICK'S  BRICKS. 

You  can  secure  from  your  supply  house  a 
shamrock  brick.  Freeze  in  the  same  manner 
as  the  heart  brick. 

MARASCHINO  BRICK. 

Stir  into  vanilla  ice  cream  whole  mar- 
aschino cherries  and  freeze  in  brick  moulds. 
When  cut  the  cherries  show  up  nicely. 


142 WM.  M.    BELL'S  "PILOT" 

CREME-DE-MENTHE   BRICK. 

Stir  into  vanilla  ice  cream  green  Creme-de- 
Menthe  cherries  and  freeze  in  brick  moulds. 

EASTER  BRICK. 

Make  brick  half  vanilla  and  half  violet. 


Color  vanilla  ice  cream  with  violet  color. 


Make  brick  solid  violet  and  stir  into  it  mash- 
mallows  cut  in  quarters.  When  cut  they  show 
up  nicely. 

RED,  WHITE  AND  BLUE  BRICK. 

Make  of  all  vanilla  ice  cream  laying  the  red 
and  blue  on  the  outsides  and  the  white  in 
center. 

When  serving  for  a  party  stick  a  small  Amer- 
ican flag  in  each  slice  as  served. 

MOUSSE. 

Small  batch. 

Dissolve  1V2  pounds  sugar  in  !/2  gallon  whip- 
ping cream  add  i/2  ounce  vanilla  and  place  in 
freezer. 

When  almost  frozen  add  %  gallon  whipping 
cream  (well  whipped)  and  finish. 

MAPLE  MOUSSE. 

Take  I1/*?  pounds  Canadian  Maple  sugar, 
pound  up  finely  and  dissolve  in  %  gallon  whip- 
ping cream. 

When  almost  frozen  add  %  gallon  whipping 
cream  (well  whipped)  and  finish. 


WM.  M.    BELL'S  "PILOT" 143 

ANGEL  DESSERT. 

Whip  l/2  gallon  whipping  cream  good  and 
stiff,  sweeten  with  powdered  sugar,  flavor  with 
a  few  drops  vanilla  and  add  to  it  %  pound 
marshmallows  previously  cut  in  small  pieces. 

The  cream  may  be  colored  pink,  green,  lav- 
ender or  any  shade  to  suit  any  occasion. 

WHIPPING  CREAM. 

Buy  a  steel  baker's  mixing  bowl,  about  2 
gallon  size,  which  is  about  10  inches  in  diameter 
at  the  top  and  about  12  inches  deep.  Get  some 
steel  spring  wire  and  twist  into  a  whip.  The 
finer  the  wire  the  better. 

See  that  your  cream  is  on  ice  about  4  or  5 
hours  before  you  whip  it  and  while  whipping 
set  pan  on  ice. 

TEST  FOR  ICES. 

If  you  use  a  syrup  gauge  for  testing  ices 
anywhere  from  18  to  22  will  work  satisfactor- 
ily. After  the  mixture  is  ready  for  the  freez- 
er, fill  the  tube  with  liquid  and  set  gauge  in  it. 
Where  the  liquid  comes  to  on  the  gauge  is  the 
test. 

Do  not  add  acid  to  batch  before  you  freeze 
it. 

STOCK  ICES. 

Place  in  a  kettle  26  pounds  sugar  and  2 
gallons  water.  Bring  to  a  boil  and  place  in 
freezing  can.  Add  enough  water  to  make  9!/2 
gallons  and  freeze.  Use  this  as  a  foundation 
for  all  ices,  adding  flavor  to  suit  after  it  is 
frozen. 

Any  flavor  or  color  may  be  added  to  ices 


144 WM.  M.    BELL'S  "PILOT" 

and  sherbets  so  I  will  not  set  down  an  endless 
amount  of  formulas  for  same.  Every  fruit  and 
flavor  under  the  sun  may  be  used  in  ices  and 
sherbets,  satisfactorily  if  a  little  judgment  is 
used. 

LEMON  JUICE  FOR  ICES. 

Place  in  a  gallon  jar  6  lemons,  cut  in  two, 
add  %  pound  Citric  Acid  and  cover  all  with 
water. 

Use  this  to  temper  your  ices  with,  adding 
to  suit  taste. 

PINEAPPLE  ICE. 

Add  grated  pineapple  to  stock  ices  after 
flavoring  to  taste  with  lemon  juice.  Use  1 
gallon  pineapple  to  10  gallon  ices. 

CHERRY  ICE. 

Make  batch  of  stock  ice,  coloring  red.  With 
lemon  make  sour  to  suit  taste. 

Add  Maraschino  cherries  and  cherry  or  al- 
mond extract  to  suit-  Use  1  gallon  cherries  to 
10  gallon,  leaving  them  whole  or  chopping  them 
is  optional. 

YVETTE  PUNCH. 

Color  stock  ice  violet,  make  a  trifle  sour  with 
lemon  juice  and  flavor  lightly  with  Creme 
Yvette  Cordial. 

CREME-DE-MENTHE   PUNCH. 

Make  same  as  Yvette  Punch,  coloring  green 
and  using  Creme-de-Menthe  for  flavor. 


WM.  M.    BELL'S  "PILOT" 145 

FRUIT  PUNCH. 

Color  stock  ice  red,  flavor  with  lemon  and 
raspberry  extract.  Use  chopped  peaches,  or- 
anges, pineapple  and  maraschino  cherries. 

Use  1  gallon  fruit  to  10  gallon  ices. 

SHERBET.      (Egg). 

Use  same  formula  as  for  ice  and  when  batch 
starts  to  thicken  remove  cover  and  add  the 
well-beaten  whites  of  eggs.  Use  1  egg  to  each 
gallon  of  sherbet.  Color  and  flavor  in  same 
manner  as  you  do  ices. 

SHERBET.     (Gelatine). 

Dissolve  4  ounces  gelatine  in  1  quart  water 
and  add  to  formula  for  ices. 


SUPPLEMENT 


ICE  CREAM 

Continued 


148 WM.  M.  BELL'S  "PILOT" 

FUDGE  ICE  CREAM. 

Place  ^2  gal.  milk  in  a  pot  and  bring  to  a 
boil.  Add  2  Ibs.  sugar  and  remove  from  fire. 
Grate  4  oz.  chocolate  and  work  to  a  smooth 
paste  with  warm  water.  Add  to  the  milk  to- 
gether with  y*  gal.  cream.  Strain  and  add  4 
oz.  ground  hickory  or  pecan  nuts  and  freeze. 

TEA  ICE  CREAM. 

Bring  to  a  boil  Y*  gal.  fresh  milk.  Add  to  it 
y^  pound  orange  Pekoe  tea.  Allow  it  to  set 
and  steep  for  about  10  minutes. 

Add  to  it  2^  pounds  sugar,  4  whole  eggs, 
and  the  grated  rind  of  2  oranges. 

Beat  until  sugar  is  dissolved. 

Add  1  gal.  cream,  mix  and  freeze. 

COFFEE  PARFAIT. 

Make  1  quart  of  very  strong  black  coffee. 

Add  it  to  1  gal.  sweet  cream. 

Add  2  Ibs.  sugar,  yolks  of  25  eggs,  and  1 
ounce  vanilla  flavor. 

Place  on  the  fire  and  stir  until  it  starts  to 
thicken. 

Remove  from  the  fire  and  place  in  a  pack- 
ing can. 

Bury  in  ice  and  salt  and  do  not  disturb  for 
a  few  hours. 

Remove  cover  from  can  and  with  a  stout  stick 
mix  well. 

This  should  be  served  in  high  stem  glasses 
and  topped  off  with  whip-cream. 


. WM.  M.  BELL'S  "PILOT" 149 

CARAMEL  ICE  CREAM. 

Two  quarts  of  cream,  12  ounces  of  sugar,  12 
yolks  of  eggs.  Place  the  sugar  in  a  small  ket- 
tle, set  kettle  on  a  slow  fire  without  adding 
anything  to  the  sugar,  and  stir  until  the  sugar 
is  dissolved  but  not  burnt,  add  gradually  the 
cream,  and  when  the  sugar  is  well  dissolved, 
add  the  yolks  and  vanilla.  Strain,  cool  and 
freeze. 

PINEAPPLE  FRAPPE. 

Peel  and  crush  two  pineapples ;  make  a  boil- 
ing syrup  of  two  and  one-half  pounds  of  sugar 
and  two  quarts  of  water  and  pour  it  over  the 
pineapples.  Let  stand  until  nearly  cold,  then 
add  the  juice  of  five  lemons;  strain,  press  the 
liquid  from  the  pineapples;  pour  into  freezer, 
add  four  egg  whites  and  freeze.  Then  work 
in  a  good  half  pint  of  maraschino. 

LIME  FRAPPE. 

Place  in  a  kettle  8  pounds  sugar  and  4^ 
gallons  water. 

Bring  to  a  boil  and  add  1  quart  lime  fruit 
juice,  the  juice  of  18  lemons,  and  green  color. 

Freeze  partially  or  stiff,  depending  on  how 
it  is  to  be  served. 

GRAPE-FRUIT  ICE. 

Quarter  4  good-sized  grape-fruits  and  with 
a  small  knife  cut  the  pulp  from  them,  leaving 
out  the  center  pocket  and  the  white  rind. 

Pull  apart  and  place  in  a  can  or  bowl  with 


150 WM.  M.  BELL'S  "PILOT" 

3  pounds  sugar.  When  the  sugar  is  dissolved 
add  7  quarts  water  and  the  juice  of  6  lemons. 
Place  in  freezer  and  freeze,  stiff. 

ICE  CREAM  WITH  VANILLA  BEAN. 

Take  6  vanilla  beans  and  split  with  a  small 
knife.  Scrape  the  seeds  from  the  center  and 
place  in  a  bowl  or  mortar  with  a  little  pow- 
dered sugar.  Kub  around  with  a  pestle  until 
well  mixed. 

Add  the  vanilla  sugar  to  10  pounds  granu- 
lated sugar  an^-mix  by  rubbing  together  with 
the  hands. 

Add  sugar  to  5  gal.  22%  cream  and  freeze. 

ICE  CREAM  WITH  RENNET. 

Warm  over  steam  bath  10  quarts  milk  and 
add  to  it  ]/2  ounce  fluid — liquid  rennet,  and 
allow  to  heat  until  thick.  Add  \]/2  gals,  cream. 
1  gal.  condensed  milk,  10  Ibs.  sugar.  4  ounces 
vanilla  flavor.  Strain  and  freeze. 

TO  MAKE  ICE  CREAM  INDIVIDUALS. 

To  properly  make  and  tint  ice  cream  molds 
is  one  department  of  the  ice-cream  business 
which  is  sadly  neglected,  and  a  more  profitable 
or  more  interesting  work  could  not  be  found 
in  any  line.  There  is  a  way  of  advertising 
your  individual  line  by  making  several  of  the 
different  molds  out  of  fondant  which  has  beer 
heated  and  run  into  each  half  or  section,  and 
when  cool  removed  and  stuck  together  with 


WM.  M.  BELL'S  "PILOT" 151 

hot  fondant  and  tinted  to  resemble  the  ice 
cream  individuals  as  they  would  be  delivered 
and  served.  The  models  may  also  be  made  out 
of  plaster-of-paris,  which  should  be  mixed  to 
a  thick  paste  with  water  and  placed  in  the 
molds,  which  should  be  dipped  in  water  first; 
when  the  plaster  is  hard  it  can  easily  be 
knocked  out  of  the  mold  and  smoothed  off  with 
sandpaper  and  then  tinted. 

The  molds  are  made  of  pewter,  babbitt  or 
lead  and  come  in  all  manner  of  shapes,  flowers 
and  fruits  being  the  most  popular. 

Any  kind  of  ice  cream  may  be  used  in  mak- 
ing individuals,  but  it  is  policy  to  use  a  cream 
which  has  a  liberal  quantity  of  binder  in  it— 
either  gelatine  or  gum.  The  flavor  and  color 
depend  on  the  shape  of  individual  }^ou  are 
making. 

To  freeze  the  individuals  take  a  bucket  (or- 
dinary candy  or  water  bucket)  and  fill  two- 
thirds  with  cracked  ice  and  one-third  with  salt ; 
then  pour  2  quarts  of  water  on  it  and  with 
a  stick  mix  up  the  salt  and  ice  which  will 
quickly  form  a  strong  brine.  Now  take  a  brick 
mold,  one  about  4  bricks  or  8  bricks  long  pref- 
erably, and  pack  in  a  box  with  salt  and  ice 
(using  a  liberal  quantity  of  salt)  in  such  a  way 
that  you  are  able  to  lift  the  cover  out  and 
place  it  back  without  disturbing  the  bottom. 

If  the  molds  are  ordinary  fruits  and  flowers 
they  can  be  placed  in  brick  boxes,  which  can 
be  packed  in  brick  cabinets  and  delivered  in 
this  manner. 


152  WM.  M.  BELL'S  "PILOT" 

Have  your  cabinet  packed  when  you  start 
freezing  the  individuals  so  that  you  can  place 
them  in  it  as  soon  as  they  are  finished. 

Stems  and  leaves  for  the  fruits  and  flowers 
are  for  sale  by  numerous  concerns,  and  it  is 
policy  to  get  a  stock  of  them  if  you  intend  to 
sell  any  individuals  as  the  proper  stems  and 
leaves  add  greatly  to  the  beauty  of  the  in- 
dividual. 

To  freeze  the  molds,  place  ice  cream  (va- 
nilla or  New  York  preferred)  in  the  mold, 
press  down  tight,  together,  bury  in  the  brine 
and  allow  it  to  remain  there  for  about  an  hour ; 
less  time  will  do  if  in  a  hurry.  To  remove 
from  the  mold,  dip  in  hot  water  quickly,  open 
up  and  drop  out  in  the  hand. 

Now  to  tint  them.  We'll  take  peaches  first. 
Take  one  ounce  carmine  and  one  ounce  corn- 
starch  and  mix  it  thoroughly  in  a  mortar ;  take 
a  piece  of  cheesecloth  about  16  inches  square 
and  fold  it  twice  so  as  to  have  it  about  4 
inches  square  and  4  thicknesses  of  the  cloth ; 
in  the  center  of  the  folded  cloth  place  a  tea- 
spoonful  of  the  carmine  and  starch,  fold  the 
cloth  around  it  and  tie.  This  is  used  for 
making  the  pink  blush  on  a  fruit  or  for  adding 
tints  to  flowers. 

Now  take  a  pan  which  will  hold  about  a  gal- 
lon and  fill  with  water  and  color  the  water 
yellow  (it  is  necessary  to  use  quite  a  little 
color  to  get  the  desired  shade) ;  in  the  water 
place  a  piece  of  ice  sufficient  to  make  the  water 
good  and  cold. 


WM.  M.  BELL'S  "PILOT"  153 

When  you  remove  the  ice  cream  from  the 
peach  mold  tap  it  on  one  or  both  sides  with 
the  carmine  ball  and  quickly  dip  in  the  yel- 
low water;  take  your  finger  and  spread  the 
red  around  evenly  and  place  in  the  brick  mold 
(which  you  have  buried),  and  proceed  with 
the  next  one.  In  a  few  moments  take  the  first 
one  from  the  mold  (use  a  knife  to  run  under 
it  and  loosen  from  the  bottom)  and  if  not  yel- 
low enough  dip  again  into  the  water  and  place 
in  the  ice.  When  all  right  stick  the  stem  in 
it  and  place  in  a  brick  box.  One  box  should 
hold  two  peaches,  apples,  or  pears,  all  of  which- 
are  made  in  the  same  manner  with  the  ex- 
ception of  the  stems. 

In  making  a  pink  or  red-rose  use  ice  water 
which  is  colored  red  and  proceed  in  the  same 
manner  as  fruits. 

For  faces  use  liquid  colors  and  with  a  small 
brush  paint  the  cheeks  and  eyes  to  suit. 

You  should  get  from  $3  a  dozen  up  for  in- 
dividuals, depending  on  the  time  necessary 
for  their  manufacture. 

It  is  a  novelty  to  place  a  little  jam  or  jelly 
in  a  small  cavity  you  make  in  the  center  of 
the  mold  when  freezing  it. 

When  packing  the  individuals  for  delivery 
be  sure  and  pack  them  well  and  use  plenty  of 
salt,  as  individuals  must  be  kept  hard.  Inform 
the  customer  to  set  on  plates  about  10  min- 
utes before  serving  time  in  order  that  the 
ice  on  the  outside  may  soften. 


154 WM.  M.  BELL'S   "PILOT" 

COMMERCIAL  ICE  CREAMS. 

Formulas  for  ice  cream  which  are  particu- 
larly adapted  for  wholesaling: 

Dissolve  4  oz.  gelatine  (flake  or  powdered) 
in  1  gal.  hot  milk. 

Place  in  mixing  can  13  qts.  18  or  20  per 
cent  cream  and  add  to  it  7  Ibs.  sugar,  3  oz. 
vanilla  flavor,  and  1  gallon  condensed  milk. 

Stir  well  until  the  sugar  is  all  dissolved, 
then  add  the  gelatine  milk  and  stir  in  well. 

Strain  into  freezing  can  and  when  freezing 
do  not  freeze  too  rapidly  at  first,  but  allow  the 
cream  to  whip  up  and  then  finish  fast  arid  you 
will  have  a  first-class  smooth  cream  that  will 
stand  up  and  give  the  best  of  satisfaction. 


Dissolve  6  oz.  gelatine  in  1  gallon  milk  (hot). 

Place  in  mixing  can  14  qts.  16  or  18  per  cent 
cream  and  add  to  it  8  Ibs.  sugar,  3  oz.  vanilla 
flavor,  1  gallon  condensed  milk  and  stir  until 
sugar  is  all  dissolved,  then  add  the  gelatine, 
milk  and  stir  in  well. 

Strain  into  freezing  can  and  freeze. 


Place  in  mixing  can  12  qts.  condensed  milk 
and  12  qts.  fresh  milk,  together  with  4  oz. 
vanilla  flavor. 

Place  in  a  pan  7  Ibs.  granulated  sugar  and 
place  on  it  one  ounce  POWDERED  GTJM- 
TRAGACANTH  and  rub  together  well  with 
the  hands.  (This  must  be  rubbed  well.) 


WM.  M.  BELL'S  "PILOT" 155 

Add  sugar  to  the  batch  and  stir  in  well. 
When  all  the  sugar  is  dissolved  place  in  freez- 
ing can  without  straining  and  freeze. 


Heat  20  qts.  fresh  milk  to  about  85  degrees, 
add  5  oz.  powdered  gelatine  and  dissolve. 

Add  8  Ibs.  sugar  and  when  dissolved  add  3 
qts.  condensed  milk,  when  mixed  in  well  strain 
into  freezing  can  and  allow  to  set  until  cool. 

Add  about  5  oz.  vanilla  flavor  and  freeze. 


First  take  6  doz.  eggs  and  separate,  beat  the 
yolks  until  thin  and  add  7  Ibs.  sugar  and  mix 
well;  beat  the  whites  until  stiff  and  add  to 
the  sugar  and  yolks,  mixing  well. 

Place  20  qts.  cream  over  steam  and  heat, 
when  hot  pour  over  the  eggs  and  mix  well 
while  pouring. 

Add  4  oz.  vanilla  flavor  and  when  cool, 
freeze. 

Mix  eggs  and  sugar  the  same  as  for  the 
above  batch  and  heat  2  gallons  milk  and  pour 
over  them. 

When  cold  add  to  it  3  gallons  cream  and 
4  oz.  vanilla,  strain  and  freeze. 


SODA  FOUNTAIN 
FORMULAS 


158 WM.  M.  BELL'S  "PILOT" 

THE  ICE  CREAM  SUNDAE. 

The  true  and  original  Ice  Cream  Sundae  con- 
sists of  Ice  Cream  being  placed  in  a  dish  and  a 
dressing  of  fruit  or  syrup  being  poured  over  it. 

Both  shapes  of  dishers  have  always  been  used 
by  dispensers,  the  cone  shape  and  round  bowl. 
Either  are  recommended. 

Sundaes  are  served  in  all  manner  of  dishes 
from  china  saucers  to  long  stem  glass  bowls — 
any  dish  is  practical  which  makes  a  good  appear- 
ance and  suits  the  pleasure  of  the  proprietor. 

Hundreds  and  hundreds  of  various  sundaes 
are  served  in  various  localities — fancy  sundaes 
under  special  names  which  are  sold  for  extra 
prices,  v.  hip  cream  sundaes  and  an  assortment  of 
sundaes  far  too  numerous  to  mention. 

A  dispenser  with  any  degree  of  originality  can 
invent  sundaes  as  fast  as  he  can  think — make 
up  any  combination  of  Ice  Creams  and  Sherbets 
or  Puddings,  cover  them  with  any  desired  fruit 
or  dressing — top  them  off  with  Marshmallow, 
Whipped  Crea'm,  Nuts,  Cherries  or  anything  to 
make  them  look  artistic  and  name  them.  Always 
have  a  special  Sundae  for  any  special  event  in 
your  territory. 


WM.  M.  BELL'S  "PILOT" 159 

THE  ICE  CREAM  SODA 

An  Ice  Cream  Soda  is  made  of  Flavor,  Ice 
Cream  and  Carbonated  Water.  There  are  as 
many  ways  and  theories  on  mixing  an  Ice  Cream 
Soda  as  there  are  varieties  of  flavors. 

It  will  be  found  that  different  dispensers, 
located  in  various  districts  have  different  ways 
of  mixing  an  Ice  Cream  Soda.  One  dispenser 
will  place  the  Ice  Cream  in  the  glass  first,  then 
the  fruit,  or  syrup,  and  then  the  carbonated 
water,  another  wilt  place  the  flavor  in  the  glass 
first,  then  half  fill  the  glass  with  carbonated 
water,  then  add  the  Ice  Cream  and  then  fill  with 
carbonated  water.  Another  will  place  in  the 
glass,  first  the  flavor,  then  the  Ice  Cream  and 
then  the  carbonated  water,  and  so  on,  different 
dispensers  having  different  views  and  theories  on 
the  manner  in  which  an  Ice  Cream  Soda  should 
be  mixed- 
After  trying  various  methods  for  a  number  of 
years  the  author  can  recommend  the  following 
method  to  be  used  where  a  first  class  Ice  Cream 
Soda  is  desired. 

In  the  first  place,  your  carbonated  water 
should  be  charged  under  a  pressure  of  about  150 
pounds  of  gas.  This  makes  an  ideal  carbonated 
water,  when  the  water  and  gas  are  thoroughly 
mixed. 

First  place  in  the  Soda  glass  about  one  and 
one-half  ounces  of  the  fruit  or  syrup  called  for, 
then  add  about  a  teaspoonful  of  Whipped 
Cream,  then  a  disher  of  Ice  Cream  and  then  the 


160 WM.  M.  BELL'S  "PILOT" 

spoon,  which  should  be  pushed  through  the  Ice 
Cream  to  the  bottom  of  the  glass.  The  concoc- 
tion is  now  ready  for  the  soda  water. 

In  running  the  carbonated  water  into  the  glass 
first  use  the  fine  stream  and  manage  to  direct  it 
into  the  glass  where  the  spoon  runs  down  beside 
the  Ice  Cream.  This  thoroughly  mixes  the  flavor 
and  water  and  gets  the  flavor  over  the  Ice  Cream, 
as  well  as  under  it.  When  the  glass  is  about  two- 
thirds  full  it  should  be  finished  off  with  the  coarse 
stream  and  when  the  glass  is  full,  just  use  the 
fine  stream  a  second  to  raise  the  foam  up  on  the 
top  of  the  soda. 

The  Whipped  Cream  used  in  the  bottom  of 
the  glass  along  with  the  flavor  gives  a  richness 
to  the  soda  and  keeps  the  "head"  from  getting 
flat.  It  also  does  away  with  the  necessity  of 
using  Soda  Foam. 


WM.  M.  BELL'S  "PILOT" 161 

THE  FRAPPE. 

The  Frappe  is  a  thick,  creamy  drink  served 
from  various  fountains  in  various  styles. 

There  are  two  ways  of  making  the  frappe, 
either  of  which  are  practical,  as  both  produce  a 
delicious  beverage.  One  is  made  with  carbonated 
water  and  the  other  is  made  with  milk. 

The  two  processes  are  as  follows: 

Frappe  With  Milk. 

Place  in  your  mixer  (shaker)  one  and  one-half 
ounces  of  the  desired  flavor.  Add  one  small 
disher  of  Ice  Cream.  Fill  shaker  with  Sweet 
Milk  and  either  shake  or  place  in  electric  mixer. 
When  thoroughly  mixed,  pour  in  serving  glass 
and  top  off  with  Whipped  Cream. 

Frappe  With  Carbonated  Water. 

Place  in  your  mixer  (shaker)  one  and  one-half 
ounces  of  the  desired  flavor.  Add  one  small 
disher  of  Ice  Cream.  Mix  until  Ice  Cream  is  dis- 
solved and  then  fill  shaker  with  carbonated 
water.  Pour  mixture  in  serving  glass  and  allow 
to  set  for  a  minute.  Then  pour  balance  of  Frappe 
in  glass  and  the  foam,  or  head  of  the  Frappe  will 
come  up  over  the  edge  of  the  glass.  Place  a  small 
spoonful  of  Whipped  Cream  on  top  and  serve. 

The  Most  Popular  Flavors  for  Frappes. 

Maple  Chocolate  Coffee 

Reman  Pure1!    Vanilla  Raspberry 

Orange  Grape  Loganberry 


162 WM.  M.  BELL'S  "PILOT" 

THE  PARFAIT. 

The  Parfait  is  a  very  popular  dish  in  some 
localities  and  if  great  care  is  used  in  the  mixing 
and  serving  of  a  Parfait,  a  dispenser  will  create 
a  demand  for  them  in  any  territory. 

A  Parfait  properly  served  is  a  work  of  art,  as 
well  as  a  delicious  dish. 

Formula  For  Parfait. 

Parfaits  should  only  be  made  in  the  flavors  of 
Ice  Creams  which  you  have  in  stock. 

In  a  shaker  place  a  disher  of  the  desired  Ice 
Cream  and  then  add  an  equal  quantity  of 
Whipped  Cream.  Stir  together  with  a  stout 
spoon  or  knife  until  the  Ice  Cream  and  Whipped 
Cream  are  thoroughly  mixed. 

Now  transfer  into  Parfait  glass  and  top  with 
Whipped  Cream,  Maraschino  Cherries,  Pecan 
Halves  or  any  toppings  desired  which  will  look 
good. 

The  Parfait  Glass  is  a  glass  made  for  this  pur- 
pose and  can  be  secured  from  any  supply  house. 
It  is  a  tall,  narrow  glass  with  a  short  stem  and 
large  base. 

Various  and  fancy  Parfaits  can  be  made  by 
adding  various  fruits,  nuts  and  flavors  which  will 
add  to  the  appearance  of  the  Parfait,  as  well  as 
to  its  eating  qualities. 

Chopped  Cherries  may  be  added  to  a  Vanilla 
Parfait. 

Broken  Nuts  of  all- kinds  may  be  added  to  a 
Maple  Parfait  with  good  results. 


WM.  M.  BELL'S  "PILOT"  163 

Chopped  Dates  may  be  added  to  a  Chocolate 
Parfait. 

Fresh  Strawberry  and  other  berries  may  be 
added  to  a  Vanilla  Parfait  as  it  is  being  trans- 
ferred into  serving  glass  with  good  results. 

You  can  originate  all  manner  of  Parfaits  and 
sell  them  for  a  good  price,  as  Parfaits  sell  in 
various  localities  from  fifteen  cents  to  fifty 
cents. 

MARRONS. 

Marrons  are  a  product  of  Europe  and  are  cul- 
tivated to  quite  an  extent  in  Italy  and  France. 

The  Marron  is  a  large  specie  of  chestnut  pre- 
served in  a  vanilla  syrup  and  is  used  in  this 
country,  as  well  as  other  countries,  as  a  table 
delicacy. 

These  Marrons  are  fast  becoming  popular  with 
the  Baker,  Confectioner  and  Ice  Cream  Maker. 

Many  tasty  deserts  are  served  with  Marrons 
as  the  base. 

Nesselrode  Pudding. 

Line  the  inside  of  a  smooth  jelly  form  with 
Vanilla  Ice  Cream,  which  has  been  colored  a 
delicate  green.  Now  fill  in  the  form  with  Vanilla 
Ice  Cream  in  which  has  been  mixed  a  generous 
quantity  of  Marrons  and  French  Fruits  which 
have  been  soaked  in  Kirsch  or  Brandy  Syrup. 
Cover  form  and  bury  in  heavily  salted  ice  for  a 
couple  of  hours.  Serve  with  a  custard  sauce 
flavored  with  Kirsch  or  Brandy. 


164  WM.  M.  BELL'S  "PILOT" 

Marron  Ice  Cream. 

Break  a  quantity  of  Marrons  and  add  to 
Manilla  Ice  Cream. 

Marron  Whip. 

Rub  through  a  sieve  one  pint  of  Marrons. 
Add  to  them  one  and  one-half  pints  Milk  and 
one-half  pint  Vanilla  Syrup.  Mix  all  well  to- 
gether and  freeze. 

Marron  Sundae. 

Mix  with  Vanilla  Syrup  broken  Marrons  and 
serve  over  Vanilla  Ice  Cream. 

Marron  Bisque  Sundae. 

Make  sundae  with  Vanilla  Ice  Cream,  over 
which  you  have  poured  ladle  of  Marron  Syrup 
and  then  sprinkle  over  top  a  quantity  of  powder- 
ed Macaroons. 

Dry  Marron  Sundae. 

Place  in  sundae  bowl  a  disher  of  Vanilla  Ice 
Cream.  Pour  over  this  a  ladle  of  Marron  Syrup. 
Place  on  this  a  spoonful  Whipped  Cream.  Over 
this  sprinkle  a  spoonful  of  dry  Malted  Milk. 

Marron  Cream  Sundae. 

Add  to  whipped  cream  a  couple  of  drops  of 
Yellow  Color  and  a  spoonful  of  Marron  Syrup. 
Stir  well  together  and  place  over  Vanilla  Ice 
Cream. 


WM.  M.  BELL'S  "PILOT" 165 

SUNDAE  COMBINATIONS. 
Strawberry. 

If  you  use  the  prepared  Strawberry  Fruit 
dilute  with  simple  syrup  to  the  consistency  de- 
sired, this  consistency  depending  on  the  price 
you  get  for  your  Sundaes  and  the  caliber  of 
trade  you  serve  in  your  locality. 

If  you  prepare  your  own  fruit,  do  so  in  the 
following  manner:  Place  in  a  kettle  one  one- 
gallon  can  of  Strawberries  and  add  to  it 
eight  pounds  granulated  sugar.  Also  add  red 
color  and  place  on  the  fire.  Bring  to  a  boil  and 
place  in  crock  which  should  be  set  in  cool  place. 
When  wanted  for  the  fountain  dilute  with  an 
equal  part  of  simple  syrup. 

Pineapple. 

Prepare  in  just  the  same  manner  as  the  Straw- 
berry, leaving  out  the  red  color. 

Raspberry. 

Cook  Loganberries  and  Raspberries  in  the 
same  manner  as  the  Strawberries  and  color  a 
deep  red. 

Cherry. 

For  the  Cherry  Dressing  I  would  advise  cook- 
ing the  Red  Pitted  Cherries  in  the  same  manner 
as  the  Strawberries  and  coloring  deep  red. 


166 WM.  M.  BELL'S  "PILOT"        

Peach. 

Either  use  the  prepared  Peaches  as  sold  by 
various  houses  or  use  the  Lemon  Cling  Peaches 
in  cans  and  slice  them  into  simple  syrup. 

Orange. 

Cut  ripe  seedless  Oranges  into  small  pieces 
and  place  in  bowl.  Pour  over  them  a  sufficient 
quantity  of  Orange  Syrup. 

Fig. 

Cut  Pressed  Figs  in  small  pieces  and  place  in 
pan  with  simple  syrup.  Heat  until  the  Figs  are 
soft  and  tender. 

Mixed  Fruit. 

Place  in  a  bowl  a  quantity  of  simple  syrup  and 
color  red.  Cut  into  it  Peaches  and  Bananas,  and 
also  add  a  few  Strawberries,  Cherries,  Orange 
Pieces,  etc. 

Chop  Suey. 

Cut  Stuffed  Dates  into  about  five  parts  and 
place  in  bowl.  Pour  over  the  dates  a  mixture 
of  two-thirds  Chocolate  syrup  and  one-third 
Cherry  Syrup. 

Uwonder. 

Place  in  a  pan  1  pound  Raisins,  ]/2  pound  Cur- 
rents, 1  cupful  Crushed  Pineapple,  1  cupful 
Broken  Pecans.  Add  to  it  enough  simple  syrup 


WM.  M.  BELL'S  "PILOT" 167 

to  cover  and  then  add  half  a  teaspoonful  Lemon 
Extract  and  a  large  pinch  of  Nutmeg  (ground). 
Heat  this  and  place  in  bowl  when  cold. 

Arabian  Dressing. 

Run  through  chopper  1  pound  Pitted  Dates 
and  1/2  pound  Roasted  Spanish  Peanuts.  Mix 
lightly  and  add  1/2  Pm*  Grape  Juice  and  1  pint 
simple  syrup. 

Maiden  Blush. 

This  dressing  should  be  made  fresh  every 
afternoon  and  evening  and  in  small  batches, 
which  can  be  kept  on  the  ice,  or  in  a  cool  place. 
Add  to  Whipped  Cream  and  few  drops  of  Red 
Color  and  a  few  chopped  Maraschino  Cherries. 
Stir  them  well  together  and  serve  over  sundaes. 

Fancy  Marshmallow  Dressings. 

Very  attractive  dressings  for  sundaes  and 
fancy  dishes  are  made  by  adding  to  Marshmallow 
Dressing  any  desired  Fruits,  colors  and  flavors. 

Originality. 

There  is  no  asset  to  the  soda  dispenser  so 
valuable  as  originality.  By  getting  together 
various  combinations  and  various  fruits  in 
season  the  soda  dispenser  can  make  himself  very 
valuable  and  his  fountain  very  popular.  New 
dishes  should  be  coming  along  at  all  times,  at 
the  "up-to-date"  soda  fountain,  and  the  dis- 
penser who  does  not  "use  his  head"  and  keep  the 
"ball  a-rolling"  in  this  line,  will  never  be  a  valu- 
able man  to  anv  institution. 


168 WM.  M.  BELL'S  "PILOT" 

NUMBER  SYSTEM  FOR  FOUNTAIN. 

I  herewith  present  you  with  a  number  system, 
which,  if  you  will  adopt  I  know  will  please  you. 
Every  retailer  running  a  first-class  Soda  Foun- 
tain should  adopt  a  number  system  as  it  is  the 
most  accurate  and  convenient  way  of  taking 
care  of  soda  fountain  orders.  You  know  how  hard 
it  is  for  a  soda  dispenser  to  remember  orders 
when  you  are  having  a  little  rush,  or  if  your 
waiter  or  waitress  writes  down  each  order  on  a 
slip  of  paper  or  a  check,  you  know  what  an  in- 
convenience it  is  to  write  down  such  orders  as : 

Sarsaparilla  Ice  Cream  Soda. 

Lovers  Delight. 

Chocolate  Nut  Sundae. 

Can  you  imagine  a  waiter  stopping  to  write 
all  that  down  when  he  could  just  as  well  abbre- 
viate it?  Well,  the  same  thing  applies  to  calling 
out  your  orders.  It  is  easy  for  a  waiter  to  get  an 
order  at  one  of  the  tables  and  call  it  to  the  dis- 
penser, who  probably  has  half  a  dozen  orders  on 
his  mind  at  the  time,  and  then,  by  the  time  he 
gets  down  to  this  or  that  order  he  must  ask 
the  waiter  again  just  what  he  has  coming  or  else 
make  the  order  up  as  he  remembers  it  and  usually 
gets  it  wrongo  Now,  I  will  explain  a  system  for 
doing  away  with  all  mistakes  and  mixups  and 
which  is  a  very  simple  system  to  adopt.  It  is 
called  the  number  system. 

First  of  all  place  the  figures  from  one  to  cipher 
on  a  slip  of  paper  and  opposite  each  figure  the 
name  of  some  flavor,  picking  out  your  most 
popular  on^s,  for  example: 

1.    Caramel. 


WM.  M.  BELL'S  "PILOT" 169 

2.  Chocolate.  7.  Strawberry. 

3.  Vanilla.  8.  Mixed  Fruit. 

4.  Maple.  9.  Raspberry. 

5.  Orange.  0.  Pineapple. 

6.  Lemon. 

There  are  also  other  abbreviations,  for  ex- 
ample,— instead  of  saying,  or  writing  Lover's 
Delight,  you  call  out  or  ask  for  an  L.  D., — then 
instead  of  calling  out  or  writing  Coco  Cola,*  you 
use  Double  C,  when  calling,  and  C.  C.,  when 
writing,  and  then  for  a  Root  Beer  the  waiter  calls 
out  Draw  One,  written — 1. 

A  Sample  Order. 

Now,  for  a  practical  test, — in  case  the  waiter 
calls  his  orders, — he  goes  to  a  table  and  gets 
orders  for 

A  Chocolate  Soda.  A  Pineapple  Soda.  A 
Caramel  Sundae. 

Instead  of  calling  it  out  as  the  customer  gives 
it  he  calls  for — Twenty  Sodas  and  a  One  Sundae. 

Don't  you  see  how  much  easier  it  is  for  the 
dispenser  to  remember  it?  Now,  suppose  the 
waiter  wanted  a — 

Maple  Nut  Sundae. 

Strawberry  Sundae. 

Chocolate  Sundae,  and  a  Mixed  Fruit  Sundae» 

He  would  simply  ask  for — 

Two  Seventy-eight  Sundaes,  and  a  Four  Nut 
Sundae. 

Then  suppose  a  party  of  four  came  in  and  one 
wanted  a  Lovers'  Delight  and  the  other  three 
wanted  Root  Beers,  in  this  case  the  waiter  would 
ask  for— 

Dra\\  Three  and  an  L   D, 


170 WM.  M.  BELL'S  "PILOT" 

Another  example :  If  the  waiter  gets  an  order 
for  three  Lemonades  and  one  Orangeade,  he 
asks  for — 

Fifty-six,  Sixty-six  Ades. 

Simple  enough,  isn't  it? 

To  Handle  Written  Orders. 

'Now,  there  are  some  fountains  where  they  get 
too  busy  to  call  the  orders  out  and  it  is  necessary 
to  write  them  on  checks  and  lay  them  on  the 
counter  for  the  dispenser. 

To  abbreviate  Sundae  use  an  S,  and  to 
abbreviate  soda  use  a  D.  In  writing  the  quantity 
of  a  certain  dish  wanted,  that  is,  when  you  want 
more  than  one  dish  of  anything  which  has  no 
number,  always  place  the  number  desired  after 
the  dish  wanted,  for  example,  if  the  waiter 
wanted  a — 

Chocolate  Soda. 

Vanilla  Soda. 

Two  Lovers'  Delights. 

He  would  write  down — 

23  D. 

L.  D.  2. 

Supposing  he  wanted  the  order — 

Three  Lemonades. 

One  Orangeade,  he  would  write — 5666  Ades. 

If  the  waiter  wanted — 

Four  Root  Beers. 

One  Maple  Nut  Sundae,  he  would   write — 


4N.  S. 

Now,  if  the  waiter  wanted — 

Four  Coca  Colas,  he  would  write — 

C.  C.  4. 


WM.  M.  BELL'S  "PILOT" _171 

For  plain  ice  creams  and  ices  or  sherberts  the 
number  system  is  still  used,  pi.  being  used 
where  ice  creams  are  wanted  and  ice.  and  sh. 
being  used  where  either  of  the  other  two  are 
wanted,  for  example — 

The  waiter  wants: 

Plain  Vanilla  Ice  Cream. 

Plain  New  York  Ice  Cream. 

Plain  Strawberry  Ice  Cream. 

Orange  Ice. 

He  writes — 

37  N.  Y.  PL 

5  Ice. 

If  you  now  have  a  number  system,  which  runs 
up  into  the  forties  and  fifties,  that  is,  if  you  have 
individual  dishes  or  drinks  which  are  numbered 
so,  you  just  compare  this  system  with  it  and  see 
if  it  isn't  a  little  better. 

My  wife  and  I  went  into  a  store  one  evening 
and  she  ordered  a  Pineapple  Sundae,  while  I 
ordered  a  Vanilla  Soda.  The  young  lady  who 
took  the  order  called  out — 

A  Seventeen  and  a  Twenty-six. 

Now  this  system  may  be  all  right  but  it  seems 
to  me  that  it  would  be  more  compact  to  order — 

Single  Sundae  and  a  Three  Soda. 

I  neglected  to  mention  before  that  the  cipher 
is  called  single  when  used  alone. 

Make  a  code  slip  for  each  one  of  your  help 
and  let  them  study  it  and  gradually  work  into  it. 

Now  Mr.  Retailer,  I  trust  I  have  explained 
this  system  so  thoroughly  that  you  will  not 
hesitate  to  adopt  it,  for  I  know  you  will  find 
it  very  handy. 


172 


WM.  M.  BELL'S  "PILOT" 


A  FEW  SUGGESTIONS  FOR  NAMES  OF 
FANCY  DISHES  AND  DRINKS. 


Chop  S\iey  Sundae 
Ping  Pong 
Devil's  Torch 
Bohemian  Dream 
Lovers  Delight 
Lovers  Retreat 
Three  of  a  Kind 
Three  Graces 
Soul  Kiss 
Hawaiian  Dream 
Millionaire  Special 
American  Special 
Hula  Hula 
Bachelor  Dream 
American  Beauty 
Black  &  White 
Stars  &  Stripes 
Angel's  Dessert 
Frat 
Sorority 

Oriental  Delight 
Y.  M.  C.  A.  Special 
Fruit  Punch 
Armadale 
Sultan's  Favorite 
Pride  of  America 
Happy  Thought 
Perfection 


Purple  Sundae 

Snow  Man 

Santa  Glaus 

Waldorf 

Delmonico 

Blackstone 

True  Love 

Havana 

Mexican  Pecan 

George  Washington 

Bleeding  Heart 

St.  Patrick's 

Sweetheart 

Cupids  Bow 

Moonbeam 

Arabian 

Brownie 

North  Pole 

Cabaret 

Cuban  Sundae 

Golden  Sunset  Sundae 

Nabisco  Sundae 

Phillipine 

Princess  Sundae 

Rosebud 

Temptation 

Colonial 


CANDIES 


_T74 WM.  M.  BELL'S  "PILOT" 

GUM  DROPS. 

Dissolve  eight  pounds  and  a  half  of  cooking 
starch  in  three  gallons  of  water,  stirring  it  up, 
with  your  hands.  Place  thirty-eight  pounds  of 
sugar,  thirty-seven  pounds  of  glucose,  into  a 
steam  stirring  kettle,  add  seven  gallons  and  a 
half  water,  boil  about  twenty  minutes,  add 
slowly  the  dissolved  starch,  boil  slow  about 
two  hours  and  a  half;  should  then  be  clear  and 
run  off  in  long  strings,  when  tried  with  a 
palette  knife.  Run  into  warm  starch,  place  the 
trays  in  the  hot  room  for  several  days.  Re- 
move them  from  the  starch,  brush  them  off, 
then  throw  aboiit  ten  pounds  into  a  basin,  wet 
your  hands  and  run  them  through  the  drops 
until  they  are  a  little  sticky,  then  throw  sugar 
over  them,  mix  with  the  drops,  sift  them  out 
with  a  coarse  sieve  and  place  them  on  trays : 
set  in  the  drying  room  over  night.  It  takes 
some  experience  to  make  a  gum  drop. 

APRICOT  JAP.  JELLIES. 

Soak  two  ounces  and  a  half  of  Jap.  gelatine 
over  night  in  cold  water,  Place  seven  pounds 
and  a  half  of  sugar,  seven  pounds  and  a  half 
of  strained  apricot  pulp  into  a  copper  pan,  add 
two  pounds  and  a  half  of  glucose,  set  on  me- 
dium fire  and  stir  and  cook  to  234  degrees,  add 
half  an  ounce  of  citric  acid,  dissolved  in  a  little 
water.  Pick  out  and  strain  the  gelatine,  add 
it  to  tlie  batch,  add  flavor  if  you  like,  and  color. 
When  thoroughly  mixed,  run  into  warm  starch, 
sift  warm  starch  over  the  top  and  set  aside. 


WM    M.  BELL'S  "PILOT"  175^ 

FINE  MARSHMALLOW. 

Grind  twenty-five  pounds  of  best  picked 
Arabian  gum,  place  the  gum  into  a  copper  pan 
and  add  fourteen  or  fifteen  quarts  of  boiling 
filtered  water,  and  immediately  stir  it  up  with 
a  spatula  to  prevent  the  gum  running  into 
lumps.  Set  the  pan  with  the  gum  into  another 
pan  half  filled  with  hot  water,  set  it  on  the  fire 
and  stir  slowly  until  gum  is  melted;  add  fif- 
teen pounds  of  glucose,  and  when  the  batch  is 
hot,  strain  through  a  fine  sieve  into  another 
pan,  add  twenty-five  pounds  of  sifted  A  sugar, 
set  the  pan  in  hot  water  again  and  stir  until 
the  sugar  is  dissolved.  Before  you  start  to 
melt  the  gum,  open  nine  dozen  fresh  eggs  and 
separate  the  whites  carefully.  Beat  the  egg 
whites  as  stiff  as  possible.  As  soon  as  the  eggs 
are  beaten  stiff  enough,  lift  the  pan  with  the 
gnm  off  the  fire,  add  the  eggs  and  beat  the 
whole  until  white  and  light,  add  a  few  drops 
of  acetic  acid  and  a  spoonful  of  dry  vanillin 
crystal.  Beat  into  the  batch  one  pound  of 
glycerine,  and  when  this  is  well  mixed,  stop 
beating  immediately,  or  else  the  batch  will  go 
down. 

BLACK  WALNUT  FUDGE, 
8  Ibs.  sugar, 

1  qt.  water. 
*/2  lb.  glucose. 

5  Ibs.  sugar. 

2  Ibs.  glucose. 
1  pt.  water. 


176 WM.  M.  BELL'S  "PILOT" 

14  lb.  butter  . 
1  qt.  milk. 
5  Ibs.  black  walnut  meats. 

Put  the  first  batch  of  sugar,  glucose  and 
water  into  a  copper  pan,  cook  until  the  batch 
boils.  Then  wash  down  the  sides  of  the  pan 
and  continue  to  cook  to  240  degrees.  Pour  on 
a  clean  cool  marble  slab  and  when  cold,  cream, 
allow  to  mellow,  then  knead  and  place  in  a 
copper  pan.  Place  the  second  batch  of  sugar, 
glucose  and  water  into  a  copper  pan  and  set 
on  the  fire.  Stir  until  the  batch  comes  to  a 
boil,  then  gradually  add  the  milk  and  cook  to 
242  degrees.  Pour  this  into  the  cream  batch, 
stirring  constantly,  as  you  add  it.  Then  add 
the  nut  meats  and  pour  on  a  marble  slab  which 
has  been  previously  covered  with  heavy  waxed 
paper.  When  the  batch  is  cool,  mark. 

LOZENGES. 

Place  six  ounces  of  gum  tragacanth  in  a 
porcelain  bowl  with  four  pints  of  water  and 
one  and  one-half  ounces  of  powdered  gelatine ; 
let  this  soak  several  hours,  add  two  pounds 
glucose ;  mix  thoroughly,  force  it  through  a 
fine  cloth  onto  your  slab,  add  sugar  well  sifted 
and  work  into  a  stiff  dough,  roll  out  and  cut 
out  with  regular  lozenge  cutter,  sprinkle  a  lit- 
tle starch  on  them,  afterwards  blowing  it  off 
with  a  bellows. 

Color  and  flavor  to  suit  while  working 
sugar  in. 


WM.  M.  BELL'S  "PILOT" 177 

ANOTHER  HONEYCOMB. 

Place  in  kettle 
5      Ibs.  sugar, 

y-2.  teaspoonful  cream  of  tartar. 
V/2  pts.  water. 

Cook  to  300  degrees,  pour  on  greased  slab, 
when  it  is  cool  enough  to  handle  turn  the  batch 
together,  then  pull  it  out  a  little,  double  it 
up  and  keep  doing  this  a  number  of  times, 
when  cooled  off  some  form  it  in  a  flat  batch 
on  your  warming  board,  then  wrap  the  batch 
around  a  tin  pipe,  roll  the  batch  around,  at 
the  same  time  keep  moving  the  pipe  to  prevent 
sticking  to  the  candy,  pull  the  pipe  out  quickly, 
at  the  same  time  blow  the  hole  full  of  air;  do 
this  quickly  to  keep  the  air  in;  now  pull  the 
batch  out,  double  it  up ;  after  doubling  several 
times  stand  upon  a  stool  or  box  and  let  the 
batch  hang  down;  in  this  way  the  batch  be- 
comes very  porous ;  while  yet  warm  enough  to 
pull  out  finish  by  pulling  out  into  the  desired 
thickness,  you  may  mark  the  strips  in  bars 
and  break  when  cool. 

BLACK  WALNUT  KISSES. 
10  Ibs.  sugar. 
3  pts.  water. 

y2  teaspoon  cream  of  tartar. 
Cook  the  above  to  240  degrees  and  pour  on 
damp  slab.  Cream  and  cover  with  damp  cloth 
when  finished.  Warm  slightly  in  steam  bath, 
add  3  Ibs.  chopped  black  walnuts,  vanilla  flavor 
and  spoon  out. 


178 WM.  M.  BELL'S  "PILOT" 

CLARIFYING  UNNECESSARY. 

The  sugars  now  turned  out  by  factories  are 
refined  to  such  a  degree  that  it  is  no  longer 
necessary  to  clarify  them  for  candy-making 
purposes.  This  was  formerly  done  by  adding 
the  white  of  an  egg  to  syrup  and  when  heated 
it  caused  the  foreign  substance  to  collect  in  the 
form  of  a  scum  to  be  removed  with  a  skimmer. 
Other  methods  of  clarifying  were  employed, 
but  that  was  most  popular. 

COUGH  DROPS. 

Place  in  kettle 
20  Ibs.  sugar. 
4  pts.  water. 
1  teaspoon  cream  of  tartar. 

Cook  to  340  degrees,  and  pour  on  oiled 
marble ;  add  two  ounces  of  powdered  extract 
of  licorice,  to  which  you  have  added  one  tea- 
spoonful  of  oil  of  peppermint,  one  teaspoonful 
of  oil  of  wintergreen,  one- fourth  teaspoonful 
of  oil  of  anise  seed,  and  one  tablespoonful  of 
powdered  charcoal;  fold  the  batch  together 
while  quite  warm,  and  continue  to  knead  and 
fold  till  well  mixed;  pass  through  drop  ma- 
chine, leave  on  cold  marble  till  cold,  and  pack. 

MINT  GRIT  DROPS. 

Place  in  kettle  10  Ibs,  sugar  (granulated), 
add  enough  water  to  make  a  thick  paste.  Now 
have  ready  a  couple  of  small  copper  lip-pans, 
and  into  each  put  about  three  pounds,  set  one 
of  the  lip-pans  on  the  fire,  let  it  boil  up  around 


WM.  M.  BELL'S  "PILOT" 179 

the  sides  a  little,  stir,  take  from  the  fire,  and 
flavor  with  oil  of  peppermint.  Now  set  an- 
other lip-pan  on  the  fire  to  boil  up  while  you 
drop  the  first  panful.  Scrape  off  drops  from 
the  lips  with  a  large  knitting  needle,  dropping 
them  on  clean  sheets,  and  continue  this  process 
till  you  have  used  up  all  the  sugar;  let  the 
drops  get  firm,  take  from  the  tins,  and  let  lie 
on  tins  over  night. 

MARROWBONES. 

Inside  batch: 
3  Ibs.  fondant. 
3  oz.  best  butter. 

Put  both  in  a  kettle  and  warm  slightly  on 
the  stove ;  add  about  1  Ib.  of  icing  sugar,  and 
stir  until  thoroughly  mixed.    Put  the  filling  in 
a  pan  and  place  before  the  batch  warmer  on 
the  table  to  keep  warm. 
Outside  batch,  or  jacket: 
3      Ibs.  sugar. 
iy2  Ibs.  glucose. 
l/4  CUP  molasses. 
Little  water. 

Cook  to  280  or  285  degrees,  pour  on  the  slab 
and  pull  on  the  hook  when  cold  enough.  Then 
press  out  the  batch  on  the  table  till  large 
enough  to  enclose  the  filling,  and  seal  the  seams. 
The  batch  is  then  ready  for  spinning  to  what- 
ever size  is  required. 

NOUGAT. 

Place  in  kettle 
7  Ibs.  sugar. 


180 WM.  M.  BELL'S  "PILOT" 

8  Ibs.  glucose. 

Set  on  fire,  stir  until  dissolved  and  cook  to 
300  degrees. 

Place  in  mixer  and  add  2  Ibs.  icing  sugar 
and  4  oz.  gelatine  dissolved  in  1  pint  hot  milk. 

Beat  until  thick,  flavor  and  pour  in  box  or 
on  slab. 

RUM  TAFFY. 

Place  in  kettle 
4  Ibs.  sugar. 
1  Ib.  glucose. 

1  pt,  water. 

Cook  to  300  degrees  and  add  1  Ib.  butter  and 
y2  pt.  milk.  Mix  on  fire  until  butter  is  all  dis- 
solved and  remove,  flavor  with  a  few  drops  of 
New  England  rum  or  Roman  punch  flavor; 
pour  on  slab  between  iron  bars  and  cut  in  any 
desired  shape. 

MEXICAN  NOUGAT. 

2  Ibs.  maple  sugar. 
6  Ibs.  sugar. 

8  Ibs.  glucose. 

Cook  to  270  degrees,  and  add  slowly  beaten 
whites  of  18  eggs,  1  ounce  cocoa  butter  and 
pecans  according  to  selling  price. 

Beat  till  cool  and  pour"  on  slab  or  in  box. 

NEWPORT  CREAMS. 

Same  as  formula  for  After-Dinner  Mints, 
made  in  all  flavors  and  colors. 


WM    M.  BELL'S   "PILOT" 181 

CINNAMON  TAFFY. 

Place  in  kettle 

1  qt.  molasses. 

5  Ibs.  sugar. 

5  Ibs.  glucose. 

Cook  to  260  degrees,  remove  from  fire  and 
add  l/2  lb.  butter.  Pour  011  oiled  slab  and  when 
cool  enough  to  handle  take  off  enough  for  stripe 
and  pull  the  balance  over  the  hook,  adding  a 
few  drops  of  oil  of  cassia  while  pulling.  When 
well  pulled  take  off  hook  and  put  on  neat 
stripes  and  pull  into  bars  or  else  shape  the 
batch  to  fit  a  counter  pan  and'  break  up  as 
you  sell  it. 

BUTTER  CREAM  KISSES. 

8  Ibs.  sugar. 
2  Ibs.  glucose. 
1  qt.  water. 

Cook  to  300  degrees  and  add  y2  lb.  butter 
and  about  %  cup  molasses.  Stir  in  well  on  the 
fire  and  pour  on  slab.  This  is  for  the  jacket. 
Inside  batch,  heat  fondant,  add  XXXX  sugar 
until  stiff,  vanilla  flavor. 

Pull  jacket  and  handle  same  as  buttercups. 

MALTED  MILK  CREAMS. 

Twenty  pounds  sugar,  1  teaspoon  cream  of 
tartar,  cook  to  254  degrees.  While  on  the  fire 
stir  in  1  pint  of  sweet  cream  with  y2  pound 
malted  milk  well  mixed  together,  bringing  the 
batch  back  to  242  degrees.  Cool  on  slab  and 
when  creaming  add  whites  of  8  eggs  beaten 


182 WM.  M.  BELL'S  "PILOT" 

stiff  and  3  pounds  glucose;  mix  well,  flavor 
with  vanilla  and  a  little  nutmeg.  Roll  out  and 
coat  with  chocolate. 

PEPPERMINT  LOZENGES. 

Put  8  ounces  of  gum  tragacanth  into  a  stone 
bowl,  add  5  pints  of  water,  and  leave  over 
night ;  add  three  pounds  of  glucose  to  the  gum, 
mix  well,  and  pass  the  mass  through  a  sieve 
into  a  copper  pan;  add  some  lozenge  sugar, 
mix  well,  then  add  additional  sugar  sufficient 
to  make  a  stiff  paste,  and  two  tablespoonfuls 
of  oil  of  peppermint,  mixing  it  well  through 
the  mass ;  take  the  batch  out  on  a  clean  marble, 
and  knead  sufficient  lozenge  sugar  into  it  to 
make  it  stiff,  so  that  the  lozenges  will  cut  with 
a  good,  clean,  sharp  edge.  Dust  the  marble 
with  a  potato  starch,  roll  the  mass  out  into  a 
sheet  one-eighth  of  an  inch  thick,  dust  over 
the  top  with  potato  starch,  and  rub  over  it 
with  the  palm  of  your  hand  so  as  to  smooth 
it  a  little ;  then  cut  with  a  lozenge  cutter  in 
a  good  straight  cut,  throw  the  lozenges  on 
trays  dusted  with  lozenge  sugar,  separate  them, 
and  set  them  in  a  dry  room  to  dry,  which  will 
take  one  or  two  days;  then  take  them  out  of 
the  dry  room,  throw  into  a  sieve  and  shake 
hard  so  as  to  wear  off  the  rough  edges. 

Make  also  in  wintergreen. 


MR.  CANDYMAKER, 
WHAT  IS  GLUCOSE? 


184 WM.  M.  BELL'S   "PILOT" 

MR.  CANDYMAKER,  WHAT  IS  GLUCOSE? 

Mr.  Candymaker,  what  is  glucose?  Did  you 
ever  ask  yourself  this?  Or,  have  you  been 
using  it  for  years,  simply  as  an  ingredient, 
without  stopping  to  consider  what  its  food 
value  was  or  how  it  was  manufactured? 

Glucose,  as  manufactured  in  this  country,  is 
one  of  the  most  wholesome  and  clean  products 
used  in  the  manufacture  of  candies  in  general. 

Some  candymakers — those  who  know  not 
whereof  they  speak — will  say  that  glucose  is 
made  from  the  stalks,  leaves  and  husks  of  corn, 
but  this  impression  is  false,  as  the  corn  kernel 
is  the  ingredient  used  for  making  our  glucose. 

After  the  hull  and  the  gluten  of  the  corn 
kernel  are  made  into  what  is  known  as  ' '  gluten 
feed"  (for  cattle),  and  the  germ  into  corn  oil 
and  corn  oil  cake  (for  cattle),  the  starch  of 
the  corn  is  subjected  to  heat  under  pressure, 
and  to  it  is  added  a  trace  of  hydrochloric  acid. 
This  acid  is  the  same  as  that  which  nature 
employs  in  the  digestive  process,  and  it  is  al- 
ways found  in  the  gastric  juice.  The  acidity 
in  this  soluble  glucose  is  then  changed  into 
table  salt  by  the  addition  of  carbonate  of  soda. 
The  liquid  is  then  refined  and  clarified  by  pass- 
ing through  bone  black,  -the  material  always 
used  in  refining  cane  sugar.  It  is  then  evap- 
orated in  vacuum  pans  to  the  required  density, 
varying  from  42  to  45  pounds,  and  then  placed 
in  barrels  weighing  about  600  pounds,  in  which 
form  it  is  delivered  to  we  candymakers. 

To  clearly  understand  the  value  of  glucose 


WM.  M.  BELL'S  "PILOT" 185 

as  a  food,  the  following  table  gives  its  average 
composition : 

Water  19.0  per  cent 

Dextrose    38.5  per  cent 

Dextrin 42.0  per  cent 

Ash    5  per  cent 

The  ash  consists  principally  of  chlorides. 
The  chief  functions  in  the  work  of  glucose 
in  the  construction  and  nutrition  of  the  human 
body  are 

HEAT— ENERGY— FAT. 

It  may  interest  you  to  know  that  glucose  is 
an  essential  food  to  the  body.  Here  is  the  de- 
duction :  Starch  is  an  absolute  necessity ;  after 
the  starch  enters  the  system  it  is  converted  into 
glucose.  If  the  glucose  is  admitted  already 
converted  it  saves  the  digestive  tract  from  the 
amount  of  work  necessary  for  its  production 
within  the  system ;  therefore  if  the  glucose  were 
condemned,  potatoes,  bread,  honey,  malt  and 
many  other  starchy  foods  should  be  condemned 
as  well.  Glucose  is  therefore  not  only  pure  and 
wholesome,  but  is  an  essential  article  of  food, 
without  which,  in  some  form,  man  cannot  en- 
joy life.  It  is  claimed  by  the  most  eminent 
professors  in  the  world  that  glucose  is  every 
bit  as  good  a  food  as  cane  sugar,  being  just 
as  nutritious  and  as  easily  digested. 

Following  is  the  pathetic  account  of  the  glu- 
cose industry  as  started  in  this  country,  taken 
from  a  standard  publication: 

"In  March,  1865,  Dr.  Goesling  made  glucose 
under  a  patent  he  had  procured.  The  sample 


186 WM.  M.  BELL'S  "PILOT" 

exhibited  led  to  the  formation  of  a  stock  com- 
pany, which  purchased  of  Goesling,  Bradley 
and  Briggs  their  patent  for  manufacturing 
sugar  and  syrup  from  Indian  corn.  The  com- 
pany began  the  manufacture  of  glucose  in  New 
York.  Unfortunately,  Dr.  Goesling,  the  Ger- 
man chemist,  who  was  to  superintend  the  man- 
ufacture of  glucose,  died  before  the  first  batch 
was  marketed,  and  with  him  perished  the  se- 
crets of  manufacture.  The  small  stock  of  glu- 
cose wras  stored  and  later,  upon  examination, 
it  was  found  in  a  solid  condition,  which 
alarmed  the  stockholders.  Neither  knew  they 
how  to  manufacture  the  glucose  as  a  liquid 
substance,  their  main  dependence,  Dr.  Goes- 
ling  was  gone,  and  there  seems  to  have  been  a 
lack  of  push,  courage  and  foresight  on  the 
part  of  the  officers  and  stockholders,  in  that 
they  failed  to  secure  expert  chemists  to  work 
out  the  secrets  of  a  process  known  only  to 
Goesling.  The  few  barrels  of  glucose  the  com- 
pany owned  were  sold  to  the  Tribune  Asso- 
ciation for  a  nominal  sum,  for  use  in  their 
printing  rooms,  after  which  the  company  came 
to  grief,  having  paid  $600,000  for  the  patents, 
subject  to  a  right  of  manufacture.  In  1877  the 
receiver  sold  for  $2.50  the  patents  it  con- 
trolled." 

It  is  unfortunate  that  this  product  should 
have  been  called  glucose,  for  through  ignorance 
it  has  been  confounded  with  glue  and  other 
products  made  from  rags,  hoofs,  sawdust,  etc. 
Glucose  is  derived  from  the  Greek  word 


WM.  M.  BELL'S  "PILOT"  187 

"Glykos, "  meaning  sweet.  Glucose  should  be 
called  corn  syrup,  and  if  we  candymen  would 
get  the  habit  of  calling  it  corn  syrup  instead  of 
glucose  we  could  safely  boast  about  using  corn 
syrup  in  our  candies  without  arousing  the 
suspicion  and  prejudice  of  the  public. 


STRAY  SHOTS 


190 WM.  M.  BELL'S  "PILOT"      

STRAY  SHOTS. 

Always  serve  cracked  ice  in  water  glasses. 

Never  use  so  much  ice  cream  and  flavor  in  a 
sundae  cup  that  it  runs  over. 

Use  whipped  cream  on  all  15-cent  dishes. 

Use  whipped  cream  to  top  parfait. 

To  make  parfait,  use  half  whip  cream  and 
half  ice  cream  and  mix  smooth  with  a  stout 
spoon,  serve  in  a  narrow,  high  glass. 

To  make  frappe,  use  2  oz.  any  flavor  and 
about  4  oz,  soft  ice  cream ;  shake  well  and  finish 
with  fine  and  coarse  stream. 

Never  use  ice  cream  in  an  egg-phosphate ; 
use  cracked  ice.  One  dash  of  brandy  extract 
in  an  egg  phosphate  when  mixing  for  men, 

Use  a  little  whip  cream  in  an  egg  chocolate. 

Always  keep  some  of  all  kinds  of  bottled 
goods  on  ice. 

See  that  the  ice  cream  is  0.  K.  before  the 
rush  comes ;  don 't  wait  for  the  rush  and  find 
out  that  the  cream  is  too  hard  or  too  soft. 

To  polish  metal,  use  4  quarts  of  ammonia 
mixed  with  4  pounds  tripoli. 

After  polishing  copper  drain  board,  rub  over 
with  a  greasy  cloth. 

Use  a  strong  solution  of  muriate  acid  to  take 
spots  out  of  white  marble. 

Never  turn  your  back  on  a  customer  when 
preparing  a  mixed  drink. 

Wash  chocolate  pots  in  hot  water  every 
morning. 

Don't  leave  a  dirty  or  soiled  towel  where  a 
customer  might  see  it. 


WM.  M.  BELL/S  "PILOT"  191 

Don't  drink  behind  the  counter  without 
stooping  down  out  of  sight. 

See  that  the  ice  and  box  around  the  ice 
cream  always  look  neat  and  clean. 

If  cover  has  to  be  kept  on  ice  cream,  see 
that  it  is  a  bright  one;  hot  a  dark,  rusty  one. 

See  that  the  waiters  fill  water  glasses  a  sec- 
ond time,  if  needs  be.  People  appreciate  these 
little  attentions. 

See  that  linen  is  always  clean. 

Wash  fruit  bowls  every  morning. 

For  pineapple  crushed  fruit,  use  a  one-gal- 
lon can  pineapple  and  eight  pounds  sugar. 
Bring  to  a  boil  and  add  one  tablespoonful 
benzoate. 

For  cherry,  use  1  gallon  can  red  pitted  cher- 
ries and  10  pounds  sugar.  Bring  to  a  boil. 

For  orange,  cut  oranges  into  small  pieces 
and  add  orangeade. 

For  chop-suey,  cut  dates,  figs  and  walnuts, 
not  too.  fine  and  add  chocolate  and  cherry 
syrup. 

For  peaches,  cut  canned  lemon-cling  peaches 
and  add  simple  syrup. 

For  chocolate  syrup,  place  in  a  kettle  10 
pounds  sugar,  8  ounces  dark  cocoa;  mix  well 
by  rubbing  together  with  the  hands,  add  1 
gallon  water  and  bring  to  a  boil ;  strain  through 
a  fine  sieve. 

Simple  syrup,  add  to  2  gallons  hot'  water  20 
pounds  sugar  and  stir  until  sugar  is  dissolved. 
If  no  hot  water,  use  cold. 

Vanilla  syrup,  to  one  gallon    simple    syrup 


192 WM.  M.  BELL'S  "PILOT" 

add  1  ounce  vanilla  extract;  mix  well  before 
pouring  in  container. 

Lemon  syrup,  to  1  gallon  simple  syrup  add 
1  ounce  lemon  extract  and  half  a  teaspoonful 
tartaric  acid. 

Orange  syrup,  same  as  lemon,  using  orange 
extract  in  place  of  lemon  and  coloring  with 
orange. 

Strawberry  syrup,  to  1  gallon  syrup  add  2 
ounces  strawberry  flavor,  true  fruit.  Same  for 
raspberry;  color  red. 

Maple  syrup,  mash  up  5  pounds  Canadian 
maple  sugar  and  dissolve  it  in  2  quarts  of  hot 
water. 

Coffee  syrup,  make  a  gallon  of  coffee,  using 
3-4  pounds  coffee  and  strain;  add  10  pounds 
sugar  and  when  dissolved  run  syrup  through 
a  fine  sieve. 

Sherbet  syrup,  add  to  1  gallon  syrup  1  ounce 
rum  extract  and  color  yellow. 

To  make  Devil's  Dream,  drop  lump  sugar  in 
grain  alcohol  for  a  few  seconds,  remove  from 
alcohol,  set  on  sundae  and  when  serving,  light. 

To  polish  silver,  nickel  and  so  forth,  I  use 
about  as  simple  a  combination  as  there  is  and 
by  using  it  often  and  continuously  it  serves 
the  purpose  as  well  as  the  patented  mixtures 
now  on  the  market. 

When  polishing  the  fountain,  chocolate  urn, 
spoons,  etc.,  I  take  a  cup  and  place  three  or 
four  tablespoonfuls  of  tripoli  in  it  and  enough 
ammonia  to  make  a  creamy  solution.  With  a 
soft  cloth  I  rub  this  on  the  article  I  am  pol- 


WM.  M.  BELL'S  "PILOT" 193 

ishing  and  allow  it  to  dry,  when  dry  I  rub  it 
off  with  a  soft  cloth  and  rub  the  article  briskly. 

Keep  real  hot  water  from  your  nickel  plat- 
ing and  by  using  this  mixture  on  it  at  regular 
intervals  you  can  keep  it  bright  for  many  years. 
Hot  water  loosens  the  lacquer  from  the  nickel 
and  when  the  lacquer  is  once  off  you  will  have 
a  busy  time  keeping  it  bright.  Nothing  looks 
better  around  a  fountain  than  bright  silver 
and  shining  bowls.  Make  it  a  rule  to  scald 
your  fruit  bowls  out  every  day  and  polish  the 
ladles  for  same.  When  any  of  your  fruits 
start  to  work  or  look  mussy  place  them  in  a 
stew  pan  or  kettle  together  with  a  little  sugar 
and  bring  to  a  boil.  In  this  way  you  can  keep 
your  fruits  sweet  and  clear. 

Be  sure  and  clean  your  drainboard  every 
day,  as  well  as  your  bowls,  and  never  have  a 
dirty  towel  or  wad  of  paper  laying  on  it,  for 
as  sure  as  you  do  some  customer  will  stick  his 
head  behind  the  counter  and  say:  "Give  me 
a  glass  of  water,  will  you,  son?"  You  know 
this  customer  thinks  he  is  going  to  save  you 
a  few  extra  steps  by  coming  half  way.  Always 
be  prepared  for  the  inquisitive. 

One  of  these  days  an  inspector  will  step  into 
your  place  and  very  informally  step  behind 
your  fountain  and  take  a  look  at  your  syrup 
containers.  Better  beat  Mr.  Inspector  to  it, 
and  scald  your  containers  out  and  keep  them 
that  way.  "A  stitch  in  time  saves  nine." 

Another  minor  thing  you  will  notice  around 
a  fountain  is  defective  mirrors.  Sometimes 


194 WM.  M.  BELL'S  "PILOT" 

you  will  notice  a  very  fine  fountain  with  a 
large  mirror  in  it  that  is  either  wavy  or  else 
the  back  has  been  scraped  off  in  two  or  three 
places,  which,  to  my  notion,  makes  it  look 
worse  than  no  mirror  at  all.  I  think  it  policy 
to  remove  such  a  mirror  and  replace  it  with 
a  good  piece  of  French  plate  or  else  build 
shelves  in  front  of  it  and  keep  glassware  on 
the  shelves.  Whatever  you  do,  don't  spoil  the 
effect  of  a  pretty  store  with  defective  mirrors. 
A  word  about  roaches.  For  heaven's  sake 
don't  let  roaches  get  started  in  your  store.  A 
roach  born  this  morning  is  a  grandfather  be- 
fore night.  I  think  that  ninety  per  cent  of  the 
efficiency  of  a  roach  powder  has  to  do  with  the 
gun  (or  bellows)  you  apply  it  with.  Get  a 
good  large  bellows,  one  about  twelve  or  four- 
teen inches  long,  which  has  a  funnel-shaped 
receptacle  on  the  nozzle  for  holding  the  pow- 
der. To  make  the  powder  take  any  quantity 
of  borax  and  color  it  slightly  with  cocoa.  Place 
the  powder  in  your  gun  and  shoot  it  into  all 
the  cracks  and  crevices  where  the  roaches  are 
liable  to  be  and  use  plenty  of  it,  but  don't  ap- 
ply it  once  and  throw  the  powder  aside  for 
good,  considering  that  you  have  done  all  that 
is  necessary,  for  let  me  tell  you  that  you 
haven't.  Keep  after  them  constantly,  every 
day,  until  you  know  they  are  thoroughly 
cleaned  out,  Another  thing  I  want  to  mention 
here :  If  you  have  never  used  this  powder  be- 
fore, don't  look  for  the  roaches  to  die  the  min- 
ute the  powder  touches  them,  as  they  will  run 


WM.  M.  BELL'S  "PILOT" 195 

about  for  quite  a  while  before  turning  over, 
and  use  the  powder  each  night  just  before  clos- 
ing up,  as  it  makes  the  roaches  come  from 
their  hiding  and  run  about,  which  would  not 
be  a  first-class  ad  should  a  customer  see  it. 

Do  you  use  cloth  napkins  on  your  tables  ?  If 
not,  you  should.  It  makes  a  place  look  more 
comfortable  and  neater  than  paper  napkins, 
and  the  cost  is  very  little. 

Don't  neglect  to  wipe  the  table  top  off  well 
after  every  serving.  There  is  nothing  which 
disgusts  a  person  so  much  as  a  sticky  table 
top.  A  lady's  or  gent's  coat  sleeve  laid  on  a 
sticky  table  will  doubtless  make  out  of  the 
possessor  of  same  one  of  the  finest  knockers 
you  ever  had. 


STARCH  ROOM 


198  WM.   M.  BELL'S   "PILOT  ' 


STARCH  ROOM. 

A  starch  work  is  an  essential  department  in 
most  every  retail  shop,  at  least  it  should  be, 
for  it  is  policy  to  handle  at  least  two  grades 
of  chocolates,  many  shops  handling  as  many 
as  five  or  six  grades,  all  made  in  the  same 
shop.  The  better,  or  higher-priced  grades,  are 
usually  hand-rolled  centers,  that  is,  a  fondant 
made  and  instead  of  being  cast  in  uniform 
shape  is  rolled  out  into  balls  and  dipped  in 
bitter-sweet  liquor,  or  milk-coating.  The 
cheaper  grades  are  usually  cast  in  starch  in 
regular  shapes  and  dipped  in  a  cheap  sweet 
coating.  Then  for  a  medium  grade — the  dipped 
caramels,  chips,  jellies,  marshmallows,  nougats, 
etc.,  fill  in  nicely.  Dipped  nuts  and  cordials 
are  a  separate  high-priced  line. 

There  are  shops  which  keep  trays  of  starch 
under  the  spinning  table,  on  top  of  a  shelf, 
under  a  slab  or  in  some  other  equally  unhandy 
place.  Whenever  it  is  necessary  to  cast  centers, 
'  or  remove  them,  the  shop  is  literally  covered 
with  starch  from  one  end  to  the  other  and, 
although  it  is  clean  and  harmless,  it  is  bound 
to  give  any  shop  an  untidy  appearance. 

Therefore  it  is  policy  to  build  a  little  room 
in  the  shop  to  be  used  as  a  starch  room  and 
confine  all  of  the  starch  work  to  this  room. 

Be  careful  in  selecting  the  location  of  your 
starch  room,  as  dampness  must  be  avoided,  but 
at  the  same  time  bear  in  mind  that  a  starch 
room  can  be  too  dry.  Do  not  have  your  starch 
'trough  against  an  outside  wall,  as  the  damp- 
ness will  penetrate  and  cake  the  starch. 


WM.  M.   BELL'S   "PILOT" 199 

Also  build  the  starch  room  sides  up  to  the 
ceiling.  I  have  seen  shops  where  the  starch 
room  was  just  made  about  seven  feet  high  to 
a  twelve-foot  ceiling,  and  the  five  feet  space 
between  the  ceiling  of  the  starch  room  and  the 
ceiling  of  the  shop  was  made  the  "catchall" 
of  everything,  from  kindling  wood  to  empty 
discarded  candy  boxes  and  sugar  sacks.  Build 
the  sides  all  the  way  up  and  you  will  elim- 
inate this  bother. 

•Build  your  trough  long  enough  to  accom- 
modate one  starch  board  with  about  two  or 
three  feet  to  spare.  Sixteen  inches  is  about 
the  right  depth.  About  eight  inches  from  the 
bottom,  run  two  pieces  of  Ix2-inch  stripping 
across  the  trough,  so  you  can  set  a  starch  board 
on  them  when  filling.  Then  build,  if  possible, 
a  bench  in  connection  with  the  trough  long 
enough  to  accommodate  two  boards.  . 

In  making  all  the  legs,  run  them  on  an  angle, 
back  under  the  table,  so  they  will  not  bump 
your  feet  while  working  back  and  forth. 

Now  run  a  2x4  along  one  side  of  the  room, 
about  seven  feet  from  the  floor,  and  put  nails 
in  it  about  every  two  inches  to  hang  your 
moulds  on. 

When  the  trough  and  bench  are  completed, 
call  in  a  tinner  and  have  him  cover  the  whole 
thing  with  galvanized  iron,  running  it  up  about 
two  feet  in  the  back  and  bringing  it  up  over 
a  two-inch  edge  which  you  already  have  on  the 
front.  This  is  a  nice  room  to  work  in  and  can 
very  easily  be  kept  clean  and  tidy. 


SPINNING  TABLE 


202 WM.  M.  BELL'S  "PILOT" 

SPINNING  TABLE. 

I  will  endeavor  to  explain  how  I  made  a 
spinning  table  which  I  am  now  using  and  con- 
sider a  dandy. 

The  size  of  the  table  will  depend  altogether 
on  the  size  of  your  shop;  where  one  shop  is 
confined  to  a  table  ten  feet  long,  another  shop 
will  have  ample  room  for  a  twenty-foot  table. 
The  longer,  the  better. 

My  table  happens  to  be  fifteen  feet  long  and 
three  feet  wide. 

If  your  shop  will  permit,  it  is  advisable  to 
have  the  spinning  table  running  doAvn  the  cen- 
ter of  the  room,  so  that  people  can  work  on 
both  sides  of  it. 

I  was  compelled  to  run  my  table  down  one 
side  of  my  shop,  against  the  wall. 

I  will  explain  how  to  make  a  table  sim- 
ilar to  mine,  but,  of  course,  the  dimensions  can 
be  changed  to  suit  any  shop. 

Make  the  stand  of  your  table  of  2x4  stock, 
either  rough  or  dressed,  depending  on  the  lo- 
cation of  your  shop.  If  you  have  visitors  from 
time  to  time  I  would  advise  making  the  table 
of  dressed  stock,  but,  on  the  other  hand,  if 
your  shop  never  has  any  visitors,  the  rough 
stock  would  answer  the  purpose  just  as  well. 

My  table  is  waist-high.  This  is  the  desirable 
height  for  most  candy  makers,  but,  of  course, 
I  have  seen  candy  heads  ranging  from  five  feet 
three  inches  to  six  feet  two  inches,  so  it  is 
good  policy  to  make  a  table  to  suit  your  own 
height  and  take  a  chance  on  any  journeymen 


WM.  M    BELL'S  "PILOT" 203 

you  may  hire.  Take  for  granted  that  your 
table  is  to  be  about  three  feet  high.  Cut  eight 
pieces  of  2x4,  three  feet  long,  for  the  legs. 
Now,  if  your  table  is  to  be  three  feet  wide, 
make  your  stand  thirty  inches  wide  .so  tjiat 
your  feet  will  have  plenty  of  room  when  you 
are  working  in  front  of  it.  Cut  eight  pieces 
of  2x4,  thirty  inches  long,  and  make  four 
stands  with  the  other  pieces.  The  pieces  can 
be  mortised,  but  this  is  unnecessary.  When 
nailing  the  stands  together,  place  one  cross 
piece  out  to  the  end  and  the  other  six  inches 
from  the  opposite  end. 

Set  the  stands  five  feet  apart  and  run  2x4 
along  the  sides,  even  with  the  cross  pieces.  Run 
match  flooring  along  the  bottom  cross  pieces, 
which  will  give  you  a  dandy  shelf  for  a  good 
many  things. 

Now  for  the  top.  Cut  eight  pieces  of  2x4, 
three  feet  long,  and  lay  them  flat  on  the  floor 
21  inches  apart.  The  two  outside  pieces  will 
measure  about  fourteen  feet  apart.  Nail  good 
straight  maple  flooring,  fifteen  feet  long,  to 
the  2x4 's.  Stand  on  the  boards  when  you  are 
nailing  them  and  you  will  be  able  to  get  them 
good  and  tight.  If  you  are  using  eight-foot 
maple,  make  one  joint  at  one  end,  and  the  next 
at  the  other  end.  Tf  you  do  a  good  job  of  the 
nailing,  the  table  top  should  be  perfectly  tisrht 
and  smooth.  When  you  have  the  top  all  nailed 
on  tight,  saw  the  ends  off  evenly. 

There  should  not  be  a  nail-head  showing  on 
the  table,  toe-nailing  each  board 


204 WM.  M.  BELL'S  "PILOT" 

Now  mortise  the  2x4 's  on  the  stand  to  fit 
the  cross  pieces  on  the  top  and  fit  them  into 
the  mortise. 

It  is  not  necessary  to  nail  the  top  onto  the 
stand,  as  the  mortise  into  which  the  cross- 
pieces  set,  acts  as  tenons  and  will  hold  it  quite 
tight. 

Now  take  a  piece  of  flooring  and  nail  it  onto 
the  edge  of  the  table  to  cover  the  ends  of  the 
2x4 's. 

Place  brackets  at  the  back  of  the  table  and 
run  a  shelf  along  about  six  inches  wide  and 
twelve  inches  from  the  table. 

Now,  at  the  left  hand  end  of  the  table,  tack 
a  piece  of  heavy  canvas,  about  five  feet  long 
and  as  wide  as  your  table.  Then  set  your 
batch  warmer  on  the  canvas  and  you  are  ready 
to  make  hard  goods.  If  you  will  make  a  table 
along  these  lines  I  know  it  will  give  you  every 
satisfaction,  and  I  think,  will  last  for  a  good 
many  years. 


IN  A  RETAIL  SHOP 


206 WM.  M.  BELL'S   "PILOT" 

IN  A  RETAIL  SHOP. 

''Well,  Tom,  this  light  luncheon  business  is 
getting  to  be  quite  a  proposition,  isn't  it? 
Seems  like  we  do  more  business  in  the  lunch- 
eon line  every  day,"  said  Mr.  Brown. 

"Yes,  sir,  it  sure  is  great,  but  we've  got  to 
put  a  few  new  stunts  on  or  I'm  afraid  we'll 
lose   our   customers   one   of  these   days,   when 
they    get    tired    of   what   we're    giving   them, 
now,"  answered  Tom. 

"Have  you  thought  of  anything  we  might 
put  on,  Tom?"  asked  Mr.  Browrn. 

"Yes,  sir,  I  have.  There's  a  three-story 
sandwich  that's  made  by  using  ham  on  one 
layer  and  chicken  on  the  other  together  witli 
a  lettuce  leaf  on  each  layer  and  mayonnaise 
dressing  spread  on  the  lettuce  leaf,  you  see, 
the  way  you  make  it  is  by  first  cutting  three 
slices  of  bread  quite  thin  and  buttering  them, 
then  on  one  slice  you  spread  the  ham  and  on 
another  the  sliced  chicken.  You  next  take 
two  tender  lettuce  leaves  and  spread  a  little 
dressing  on  them  and  turn  them  dressing  side 
next  to  the  meat  on  each  slice.  They  are  then 
piled  together  with  the  plain  piece  on  top  and 
all  the  crusts  trimmed  off,  placed  on  a  let- 
tuce leaf  and  garnished  with  pickle,  olives,  to- 
matoes or  anything  with  the  pickles  and  olives 
which  happens  to  be  in  season.  Makes  a  dandy 
sandwich  for  twenty-five  cents,"  explained 
Tom. 

"We'll  sure  put  that  one  on,  Tom.  What '11 
we  call  it?" 


WM.  M.  BELL'S  "PILOT"  207 


"Oh,  I  don't  know;  some  odd  name." 

"Well,  now  let  me  see ;  you're  using  ham  and 
chicken,  can't  we  invent  some  name  compris- 
ing parts  of  both?" 

"How's  Chiam?" 

"I  was  just  thinking  of  Hachic. " 

"That  sounds  better  than  mine;  let's  call 
it  a  Hachic  sandwich. ' ' 

"All  right,  Tom;  got  anything  else  up  your 
sleeve?"  asked  Mr.  Brown. 

"I  was  thinking  we  could  put  spaghetti  on 
without  much  bother.  I  think  it  would  sell 
well,"  replied  Tom. 

"Yes,  so  do  I.  If  it  would 'nt  be  too  much 
bother.  How  do  you  fix  it?" 

"Well,  you  set  a  pot  of  water  on  the  fire 
and  let  it  come  to  a  boil.  Then  you  take  the 
spaghetti  which  comes  in  packages  and  break 
it  into  three  or  four  inch  lengths  and  add  it 
to  the  boiling  water,  to  which  you  have  added 
some  salt.  You  allow  it  to  boil  for  about  thirty 
minutes,  loosening  it  up  now  and  then  so  it 
won't  stick  to  the  bottom.  When  it  is  done 
you  pour  it  into  a  colander  or  sieve  and  run 
cold  water  over  it.  The  best  way  to  serve  it 
is  in  little  steel  individual  pans.  Each  pan 
is  filled  with  the  cool  spaghetti  and  a  slice 
of  cheese  is  laid  on  the  top.  The  pans  are 
then  set  aside  until  ordered.  When  an  order 
comes  in  for  one,  you  pour  a  little  tomato 
bouillion  over  it  and  set  it  in  the  oven.  Let  it 
get  real  hot  so  the  cheese  will  melt,  and  run 
down  through  the  spaghetti.  There's  fine 


208 WM.  M.  BELL'S  "PILOT" 

money  in  it  at  twenty-five  cents  and  it's  easy 
to  prepare." 

"Well,  that  ought  to  be  a  couple  which  will 
get  them  to  thinking.  They  are  dandies  too ; 
both  of  them.  We  ought  to  have  some  name 
for  the  spaghetti.  How  would  it  be  to  call  it 
Texas  Spaghetti,  not  that  it  bears  any  particu- 
lar relation  to  Texas,  but  just  for  a  name," 
suggested  Mr.  Brown. 

"All  right;  that  sounds  good  to  me,"  an- 
swered Tom. 

"Now,  Tom,  I've  got  a  new  one  to  suggest 
to  you,  and  this  is  a  good  one,  too ;  just  hap- 
pened to  think  of  it.  You  first  take  a  couple 
of  eggs  and  boil  them  until  they  are  hard; 
run  cold  water  over  them  and  then  break  the 
shell  off  and  chop  up,  but  don't  chop  too  fine. 
Then  take  some  tender  lettuce  leaves  and  chop 
them  up.  Use  about  as  much  lettuce  as  you 
have  eggs.  Next  take  the  lettuce  and  eggs 
and  place  in  a  bowl.  Add  enough  mayonnaise 
dressing  to  make  it  a  pasty  mass  and  mix 
well.  This  makes  a  dandy  sandwhich  when 
served  on  a  lettuce  leaf  between  two  slices  of 
fresh  bread,  and,  by  the  way,  Tom,  be  sure 
and  add  salt  and  pepper  to  the  mixture.  We'll 
call  it  Egg  Salad  Sandwhich,  and  sell  it  for 
ten  cents.  I'll  get  busy  with  these  special 
menus  and  we'll  both  keep  thinking  something 
new  for  the  next  special.  Any  time  you  are 
out,  Tom,  and  see  something  which  might  go 
with  us,  order  some  and  find  out  how  it's 


WM.  M.  BELL'S   "PILOT"  209 


put  together.     I'll  stand  the  expense.     Go  as 
far  as  you  like." 

"All  right,  sir;  I'll  keep  my  eyes  open,"  an- 
swered Tom. 

"Well,  Tom,  we'll  have  to  get  right  after 
the  hot  stuff  now,  and  get  it  started  before 
the  other  fellow  does,  you  know  from  now 
on  we  have  quite  a  few  good  cool  evenings  be- 
fore the  winter  sets  in,  that  a  little  something 
hot  goes  pretty  good,"  said  Mr.  Brown  to  his 
soda  dispenser  the  other  day." 

"Yes,  Sir,  that's  right,  I  think  it  would  be 
a  good  scheme  to  get  up  a  little  special  slip 
and  stick  it  on  the  regular  bill  of  fare:  that 
will  bring  it  to  the  customer's  notice  quicker 
than  anything  I  know  of,"  answered  Tom, 

1  'All  right,  you  just  scratch  off  a  little  list 
and  I'll  have  some  slips  typewritten  and  paste 
them  on  the  menu,"  instructed  Mr.  Brown, 

At  the  first  opportunity,  Tom  proceeded  to 
make  a  little  slip  for  hot  drinks  which,  when 
complete,  looked  something  like  this: 
Hot  Chocolate — Cookies,  lOc. 
Made  of  fresh  rich  milk  and  topped 

off  with  Whip  Cream. 

Hot  Malted  Milk— Wafers,  lOc. 

Hot  Chocolate  Malted  Milk— Wafers,  15c. 

Hot    Clam   Broth — Saratogas,    lOc. 

Hot  Beef  Tea— Saratogas,  lOc. 

Hot  Lemonade — Wafers,  lOc. 

Extra  Order  Asst.  Cakes,  lOc. 

''How's  this,  Mr  Brown?  I  think  it  ought  to 

do  for  a  starter,  we  can  add  to  it  as  we  go 


210 WM    M.  BELL'S  "PILOT" 

along,"  said  Tom,  as  he  handed  the  slip  to  Mr. 
Brown. 

"Why,  this  is  all  right,  just  about  large 
enough  for  a  starter,  as  you  say ;  now,  if  I  were 
you,  I'd  tell  dies  how  these  different  drinks 
are  made  and  served,  so  you  won't  have  to  do 
it  all,  but  011  the  other  hand,  Tom,  keep  your 
eye  on  the  boys  and  don't  let  them  slip  for  a 
moment,  for  it's  just  the  drink  which  is  not 
made  or  served  properly  which  always  goes  to 
the  worst  crank  and  the  biggest  talker,  and 
one  dissatisfied  loud-mouth  can  do  more  dam- 
age than  one  hundred  conservative,  well-sat- 
isfied customers  can  counterbalance  with  boosts 
— bear  this  in  mind,  Tom,  it's  worth  remem- 
bering," and  Mr.  Browrn  turned  into  his  office 
to  instruct  his  stenographer  on  making  the 
slips. 

"Ches,  I've  got  a  few  formulas  and  tips  I 
want  to  give  you  on  the  hot  drinks,  so  get  your 
little  book  out  and  get  busy.  .  ;  .  The  most 
popular  drink  and  the  best  seller  is  hot  choco 
late.  I've  got  a  certain  way  of  making  it  which 
seems  to  satisfy  and  under  no  circumstances 
must  you  make  it  other  than  the  way  1  tell 
you.  Just  at  present  we  will  make  it  in  one 
gallon  batches.  In  a  clean  pan  place  V>  pound 
sugar  and  5  ounces  cocoa  (that  dark  cocoa  in 
the  can  is  what  we  use),  rub  the  sugar  and 
cocoa  together  until  well  mixed,  then  add  1 
gallon  milk  and  set  on  the  fire,  stir  constantly 
until  it  starts  to  boil  and  set  off  fire,  add  abon'; 


WM.  M.  BELL'S   "PILOT" 211 

-/4  pound  glucose  and  stir  in,  set  on  fire  again 
and  allow  it  to  boil,  add  l/z  ounce  vanilla  flavor 
and  place  in  urn.  Now,  Ches,  when  you're 
serving  it  place  1  teaspoonful  whip  cream  on 
it  and  four  or  five  cookies  in  the  saucer  beside 
the  cup;  don't  fill  the  cup  more  than  three- 
fourths  full,  as  the  whip  cream  gives  it  the 
appearance  of  being  full. 

"Then  comes  the  hot  malted  milk.  In  a  cup 
place  1  teaspoonful  malted  milk  and  let  just  a 
little  hot  water  run  in  the  cup,  mix  with  a  spoon 
until  you  have  a  perfectly  smooth  paste,  then 
fill  cup  three-fourths  full  of  hot  water ;  top  with 
a  couple  of  spoonsful  whip  cream  and  serve  a 
couple  of  cookies  and  a  couple  of  Saratogas  in 
the  saucer,  also  send  sugar  with  it  as  some 
like  it  sweetened  and  others  don't. 

"The  hot  chocolate  malted  milk  is  made  in 
the  same  manner  as  the  hot  malted  milk,  only 
use  hot  chocolate  instead  of  hot  water. 

"The  hot  clam  broth  comes  in  powdered 
form  and  I  always  make  it  just  according  to 
the  directions  on  the  bottle  and  serve  about 
three  Saratoga  crackers  with  it. 

"For  the  hot  beef  tea  we  use  the  cubes — one 
to  each  cup,  dissolved  in  boiling  water  are  the 
directions,  serve  Saratogas  with  it  also. 

"The  hot  lemonade  is  made  with  the  same 
quantity  of  lemon  and  sugar  as  a  cold  one,  only 
fill  with  hot  water  and  serve  in  one  of  those 
high,  thick  glasses  which  fit  the  holder,  serve  a 
couple  of  the  round  salty  wafers  with  it. 

"If  you   get   an   order  for  assorted   cakes, 


212 WM.  M.  BELL'S    "PILOT" 

place  a  couple  of  lady-fingers,  three  Nabiscos, 
three  of  those  round  cookies  and  a  couple  of 
the  sunshines  on  a  plate,  but  don't  place  them 
on  the  plate  in  such  a  way  that  they  will  ap- 
pear as  though  you  shut  your  eyes  to  do  it ; 
arrange  them  nicely  and  you  can  make  quite 
an  artistic  job  out  of  it," 

A  middle-aged  woman  of  fine  appearance  en- 
tered the  store.  Stepping  up  to  the  fountain 
she  said:  "Young  man,  do  you  serve  the 
Panama  Sundae?" 

"Yes,  ma'am,  we  serve  it,  but  probably  under 
a  different  name.  How  was  it  made,  what 
flavor  was  it,  may  I  ask?" 

"Why,  it's  made  of  chocolate  ice  cream,  I 
know;  then  I  think  there's  chocolate,  syrup 
poured  over  the  ice  cream,  and  on  top  of  the 
syrup  is  malted  milk,  sprinkled  all  over  the 
top  of  it.  Do  you  serve  it?"  said  the  lady, 
very  pleasantly. 

"Yes,  ma'am,  we  do;  now  if  you'll  just  have 
a  seat  at  one  of  the  tables,  I'll  send  one  right 
down  to  you,"  said  Tom,  as  the  lady  went 
back  into  the  store,  Tom  watching  her  to  see 
where  she  would  sit  down. 

Tom  made  the  sundae  up  and  after  sprink- 
ling the  malted  milk  on  top  he  placed  a  Mara- 
schino cherry  on  each  side  of  the  cream  so  that 
the  lady  would  get  just  a  little  more  than  she 
had  received  at  the  other  place  where  she  had 
been  in  the  habit  of  getting  them. 

Tom  turned  and  called  a  waiter. 

"Here,  Ches.  take  this  down  to  the  lady  at 


WM.  M.  BELL'S  "PILOT" 213 

the  fifth  table  back  on  the  other  side,  check 
for  twenty  cents." 

• k  A  new  one,  Tom  ;  what 's  it  made  of  ? "  asked 
the  waiter  as  he  looked  at  the  dish. 

"Yes,  Ches,  Panama  Sundae;  chocolate  ice 
cream  with  chocolate  syrup  and  malted  milk; 
looks  good;  I'm  going  to  try  it,"  explained 
Tom. 

After  trying  it,  Tom  came  to  the  conclusion 
that  it  was  a  good  dish,  placed  it  on  the  menu 
as  a  special,  and  the  result  was  very  satis- 
factory. 

Many  a  soda  dispenser  would  have  said  that 
he  didn't  have  a  Panama  sundae,  and  would 
thereby  have  lost  a  good  customer  and  a  good 
new  dish.  Those  dispensers  have  heads  on 
their  shoulders  for  ornaments,  not  as  thinking 
stations. 

Now,  Tom  was  the  sort  of  a  fellow  that  was 
continually  thinking,  no  matter  what  he  was 
doing  his  brain  was  ever  active  and  usually  on 
a  train  bound  for  a  port  wherein  laid  a  new 
dish,  a  new  advertising  scheme  or  a  new  way 
of  serving  old  dishes. 

He  was  continually  watching  his  waiters  to> 
see  that  they  gave  the  customers  proper  service.. 
He  continually  reminded  his  waiters  in  this: 
way:  "Better  fill  that 'gent's  water  glass."' 
"Give  that  lady  another  napkin."  "Wipe  that 
table  off  where  those  people  just  got  up,"  and 
many  pointers  of  this  kind  which  only  made 
the  service  better  and  the  fountain  more  pop- 
ular. 


214 WM.  M.  BELL'S   "PILOT" 

"Oh,  Ches,  tell  Mr.  Brown  I'd  like  to  see 
him  a  minute  when  he's  not  busy,"  said  Tom 
to-  the  waiter.  In  a  few  minutes  Mr.  Brown, 
the  proprietor,  came  up  to  the  fountain.  "Want 
to  see  me,  Tom?"  he  asked. 

''Yes,  sir,  I've  got  a  new  sundae  I'd  like  to 
have  signs  put  up  for.  Panama  sundae  is  the 
name  of  it;  sells  for  twenty  cents." 

"What's  it  made  of,  Tom?" 

"Well,  it's  a  chocolate  ice  cream  with  choco- 
late syrup  over  it,  and  malted  milk  sprinkled 
over  the  whole  thing,  then  I  top  it  oft'  with  a 
couple  of  cherries.  A  lady  came  in  a  little 
while  ago  and  told  me  about  it,"  explained 
Tom. 

"Did  she  call  it  Panama  sundae?" 

"Yes,  sir." 

"Then  hadn't  we  better  call  it  something 
else?" 

"I  shouldn't  think  so;  I  don't  believe  it's 
so  very  popular  as  yet  or  we  would  have  heard 
of  it  before  now;  I  don't  hardly  think  we'll 
be  treading  on  anyone's  toes." 

"All  right,  Tom,  Panama  sundae  goes. 
Twenty  cents,  did  you  say?" 

' '  Yes,  sir ;  twenty  cents.  I  don 't  believe  we  '11 
have  any  trouble  getting  that  for  it  here. 

"By  the  way,  Mr.  Brown,  I've  got  another 
one,  a  drink  I  think  you'll  like  and  I  think  it 
will  make  a  dandy  five-cent  seller." 

Tom  proceeded  to  mix  the  drink  and  after 
finishing  set  it  down  in  front  of  Mr.  Brown. 

After    a    few    sips,    Mr.    Brown    remarked: 


WM.  M.  BELL'S   "PILOT"  215 

" That's   bully,    Tom;    by    gosh,    that's    fine; 
what's  in  it?" 

"Why,  it's  just  plain  ginger  ale  with  a  little 
grape  in  it." 
"  "  What '11  we  call  it?" 

"Oh,  I  don't  know.  I  was  thinking  of  call- 
ing it  grape-ale." 

"That's  a  good  name  for  it.  I'll  make  some 
signs  for  it  at  the  same  time  with  Panama  sun- 
dae ;  keep  right  on,  Tom,  getting  them  up.  I'll 
get  the  signs  up  if  you'll  do  the  rest,"  and  the 
proprietor  walked  away,  smiling. 

It  was  during  the  morning  in  Mr.  Brown's 
store  that  Tom  was  the  busiest,  polishing  ev- 
erything up  and  getting  ready  for  the  trade  in 
the  afternoon  and  evening.  All  the  glasses  and 
other  articles  were  removed  from  the  copper 
drain  board,  the  drain  was  then  polished 
brightly  and  dried  off  well  before  the  articles 
were  set  back  on  it.  While  Tom  was  polish- 
ing the  board  Mr.  Brown  stepped  up. 

"What  is  it  you  use  to  polish  that  with, 
Tom?  I  never  see  you  using  any  polish." 

"Oh,  you  mean  to  polish  the  copper;  why  T 
use  tartaric  acid  and  salt.  I  take  a  couple  of 
teaspoonsful  of  the  acid  in  a  glass,  together 
with  the  same  amount  of  salt,  and  dissolve  them 
in  some  warm  water;  I  pour  a  little  of  this  on 
the  copper  and  with  a  scrub  brush  rub  it  all 
over  the  surface — then  I  rinse  it  off  and  dry 
it  good.  I  then  take  a  cloth  with  some  of  the 
grease  they  use  in  frying  peanut — cocoanut 
oil,  I  believe —  and  rub  it  over  the  copper.  Of 


216 WM.  M.  BELL'S  "PILOT" 

course  olive  oil  is  good  to  grease  it  with,  but 
I  just  use  the  other  because  I  polish  this  every 
day,  anyway,"  explained  the  soda  dispenser. 

"You  use  the  powdered  tartarie  acid,  don't 
you,  Tom?" 

"Yes,  sir,  the  powdered." 

After  the  drain  board  was  polished  and 
greased  the  glasses  were  washed  in  good  hot 
soap-suds  and  rinsed  in  cold  water,  after  which 
they  were  set  right  side  up  on  the  drain  board. 
Now,  some  dispensers  make  the  mistake  of 
placing  these  glasses  bottom  side  up  on  the 
drain  board  and  the  consequence  is  that  a  ring 
is  formed  around  the  top  edge  of  the  glass, 
which  does  not  look  well  when  it  is  served.  If 
the  rinsing  water  is  as  clean  as  it  should  be, 
there  is  no  necessity  of  setting  the  glasses  up- 
side down,  unless  they  are  used  very  slowly 
and  dust  will  gather  in  them. 

After  Tom  had  the  fountain  straightened  up 
he  called  to  Ches. 

"Ches,  keep  your  eye  on  the  fountain  a  min- 
ute, will  you?  I  want  to  make  some  coffee 
syrup.  If  you  need  me,  holler." 

Now,  Tom  always  kept  a  jar  of  coffee  in 
process,  as  he  used  so  much  that  he  could  not 
well  afford  to  run  out  of  it.  He  would  take  a 
pound  of  fairly  good  coffee  (not  the  best,  as 
in  the  best  the  flavor  is  too  delicate),  and  have 
it  pulverized  at  the  grocer's.  This  coffee  was 
placed  in  a  jar  with  just  enough  alcohol  to 
cover  it  and  set  aside  for  a.  few  days,  or  until 
he  needed  more  syrup.  This  alcohol  and  coffee 


WM.  M.  BELL'S  "PILOT" 217 

were  then  filtered  and  the  coffee  which  re- 
mained was  placed  in  a  double  boiler  with  a 
quart  of  water  and  one  pound  of  sugar;  the 
water  in  the  outside  pot  was  allowed  to  boil 
until  the  coffee  mixture  was  almost  boiling  hot. 
It  was  then  filtered  and  placed  with  the  alco- 
hol, when  cold.  Now  Tom  added  to  the  mix- 
ture, five  pounds  more  of  sugar  and  enough 
water  to  make  five  quarts  .  One-half  ounce  of 
vanilla  was  added  and  the  mixture  stirred  until 
the  sugar  was  all  dissolved.  It  was  then  placed 
in  the  dispensing  bottle  for  the  fountain. 

One  of  the  best  drinks  Tom  served  with  this 
syrup  was  a  coffee  frappe.  People  came  from 
a  great  distance  just  to  get  this  drink,  which, 
they  said,  no  one  could  make  like  Mr.  Brown's 
dispenser.  He  placed  in  the  shaking  glass  one 
ounce  of  the  coffee  syrup  and  then  about  two 
or  three  dishers  full  of  ice  cream  (if  the  cream 
was  hard,  he  used  it  in  small  pieces)  ;  he  then 
placed  the  shaker  over  the  glass  and  shook  it 
extra  hard  in  order  to  dissolve  the  ice  cream 
without  using  ice  in  the  glass,  which  would 
make  the  frappe  too  thin.  After  this  operation 
the  shaker,  containing  the  mixture,  was  run 
full  of  carbonated  water  and  poured  into  a 
serving  glass.  The  glass  was  allowed  to  set 
for  a  few  seconds  and  then  some  more  of  the 
liquid  was  poured  into  it,  which  forced  the 
heavy  foam  on  the  top  of  the  frappe  to  come 
up  over  the  top  of  the  glass  and  form  a  sort 
of  a  cap.  A  small  dab  of  whipped  cream  was 
placed  on  the  top,  two  straws  placed  in  the 
drink  and  a  spoon  served  on  the  side. 


218 WM.  M.  BELL'S   "PILOT" 

Tom  served  all  kinds  of  frappes,  among  the 
best  being  maple,  chocolate  and  coffee,  although 
his  coffee  was  the  most  popular.  The  other 
frappes  were  made  in  the  same  manner  as  the 
coffee. 

"Say,  Tom,  I've  got  a  formula  here  for  a 
pretty  good  mayonnaise  dressing,  which,  I 
think,  will  do  fine  for  our  salads  and  sand- 
wiches. Mr.  Moran,  over  in  Morleen,  uses  it  all 
the  time,  and  he  thinks  it's  fine.  There  isn't 
any  oil  in  it  and  the  cost  is  far  under  what 
we  pay  now,  already  made.  You  just  write 
this  down  and  Mr.  Moran  says  to  follow  his 
instructions  carefully  and  you'll  have  no 
trouble,"  said  Mr.  Brown  as  he  stood  at  the 
fountain,  holding  in  his  hand  a  letter,  which 
he  had  undoubtedly  just  received  from  Mr. 
Moran. 

Tom  was  quickly  ready  with  a  paper  and 
pencil  to  copy  the  formula  which  Mr.  Brown 
repeated  from  his  letter: 

Break  into  a  clean  kettle  15  eggs.  Whip 
them  until  they  are  thoroughly  mixed.  Add  to 
the  eggs  one-half  pound  flour  and  one-half 
pound  of  dry  mustard,  stir  with  whip  until  all 
are  well  mixed.  Then  add  four  ounces  sugar, 
two  large  tablespoonfuls  salt  and  one  pint  vine- 
gar ;  stir  again  until  all  are  well  mixed.  Add  to 
this  mixture  five  quarts  water  and  set  it  on 
the  fire  (stirring  rapidly  with  the  egg-whip  all 
the  time)  until  it  boils.  When  it  gets  to  the 
boiling  point,  you  will  find  that  it  has  thick- 
ened up  quite  a  bit.  Pour  into  a  crock. 


WM.  M.  BELL'S  "PILOT" 219 

''Well,  Tom,  that  sounds  easy  enough,  and 
I  know  it's  all  right  or  Moran  wouldn't  have 
sent  it  to  me." 

"Yes,  sir,  it  does;  I  think  I'd  better  make  a 
batch  as  soon  as  I  get  a  chance,  for  we're  just 
about  out  of  dressing  now,"  said  Tom,  as  he 
folded  up  the  paper  and  placed  it  in  his  pocket. 

"Now,  Tom,  when  I  answer  Moran 's  letter, 
don't  you  think  it  would  be  a  good  idea  to  re- 
turn his  favor  by  sending  him  something  which 
we  think  is  pretty  good?"  asked  Mr.  Brown. 

"Yes,  sir,  I  think  it  would  be  the  right  thing 
to  do.  How  would  it'  be  to  tell  him  how  to 
make  that  'special'  of  ours?  It's  the  largest 
seller  we've  got  in  the  lunch  line  and  a  real 
necessity,  if  a  man  figures  on  making  any 
money  on  his  lunches,"  answered  Tom, 

"Yes,  I  think  he'd  appreciate  it,  too.  How 
will  I  tell  him  to  make  it?  I'll  do  the  writ- 
ing this  time  and  you  dictate,"  said  Mr. 
Brown,  as  he  proceeded  to  write  on  the  reverse 
side  of  Mr.  Moran 's  letter. 

Save  the  ends  of  hams  and  tongues,  or  the 
parts  which  will  not  slice  nicely.  Take  three 
pounds  of  the  meat  and  trim  most  of  the  fat 
from  the  ham.  Cut  into  pieces  small  enough  to 
permit  passing  through  grinder  and  grind  with 
the  medium-sized  blade.  Take  twelve  medium- 
sized  sweet  pickles  and  run  through  machine. 
Boil  three  eggs  very  hard,  and  place  under 
cold  water  to  cool ;  chop  eggs  into  small  pieces. 
Place  the  meat,  pickles  and  eggs  into  a  bowl 
and  mix  all  together.  When  mixed,  add  enough 


220  WM.  M.  BELL'S   "PILOT' 


mayonnaise  dressing  to  make  it  a  pasty  mix- 
ture and  store  in  a  crock.  When  making  a 
sandwich  out  of  it,  butter  the  bread,  then 
spread  the  mixture  over  it  lightly.  A  lettuce 
leaf  laid  on  the  mixture  before  the  top  piece 
of  bread  is  placed  on,  .greatly  improves  its 
appearance  when  cut  corner-wise  and  set  on 
plate  garnished  with  lettuce  leaf,  pickle  and 
olives.  It  is  a  good  scheme  to  make  a  little 
wooden  paddle  to  keep  in  this  to  spread  it 
with. 

"That  ought  to  hold  him,  Tom.  I'll  bet  he'll 
be  tickled  with  it  too,"  said  Mr.  Brown,  as 
he  walked  back  to  his  desk  to  write  Mr.  Moran, 
thanking  him  for  his  formula  and  to  submit 
the  one  Tom  had  just  given  him. 


CANDY  PIES. 

''Now,  Dick,  you  can  set  on  a  batch  of  opera 
cream.  I  want  to  make  some  candy  pies  after 
awhile,"  said  Charlie. 

"Yes,  sir;  what  is  it  you  want  in  the  kettle?" 
asked  Dick. 


WM.  M.  BELL'S   "PILOT" 221 

"Twelve  pounds  sugar,  one  teaspoonful 
cream  tartar  and  a  gallon  of  cream.  Cook  it 
to  242  degrees/'  instructed  Charlie. 

In  the  course  of  a  very  few  minutes  the 
batch  was  on  the  fire. 

"Now,  Dick,  if  you'll  step  into  the  tin 
shop  and  get  a  couple  of  dozen  four-inch  pie 
tins,  I'll  watch  the  batch." 

When  the  thermometer  which  had  been 
placed  in  the  batch  registered  242  degrees  the 
batch  was  poured  on  a  sprinkled  slab.  Charlie 
stirred  the  batch  continually  while  boiling  it 
down. 

After  the  batch  had  set  on  the  slab  a  couple 
of  minutes,  it  was  creamed  up  until  it  formed  a 
firm  mass.  It  was  then  covered  with  a  damp 
cloth,  and  allowed  to  sweat  for  a  couple  of 
hours.  Charlie  then  kneaded  the  cream  until  it 
was  soft  and  smooth.  Powdered  sugar  was 
sifted  into  the  pans  and  also  on  the  slab.  With 
a  rolling  pin  a  small  piece  of  cream  was  rolled 
out  about  the  same  thickness  as  pie  crust,  and 
by  running  a  palette  knife  under  it  the  same 
was  lifted  up  and  laid  in  one  of  the  pans, 
pressed  down  firmly  and  the  edges  trimmed. 

After  all  the  pans  were  so  lined,  about  half 
were  filled  with  a  melted  fondant,  colored  to 
represent  pumpkin  and  flavored  with  nutmeg. 
The  balance  were  filled  with  white  cream,  flav- 
ored vanilla,  and  while  still  warm,  pieces  of 
pineapple  were  pressed  into  it  about  half  way, 
so  they  would  stand  up  and  be  rough.  Small 
pieces  of  the  cream  were  then  rolled  out  the 


222 WM.  M.  BELL'S  "PILOT" 

same  as  for  the  bottoms  and  placed  on  top 
so  as  to  resemble  an  apple  pie, 

Charlie  then  placed  a  little  burnt  sugar  in  a 
coffee  cup  and  added  a  little  hot  water  to  it 
to  make  a  thin  solution.  He  then  made  a  wad 
of  a  cloth,  and  by  dipping  it  into  the  solution 
and  tapping  it  on  the  tops  of  the  pies,  colored 
them  about  the  same  as  though  they  were 
baked.  With  the  prongs  of  a  fork  the  letter  A 
was  printed  on  the  covered  pies. 

When  they  were  ready  to  place  in  the  store 
one  of  the  pies  was  cut  in  two  and  set  up  to 
show  the  filling.  They  were  weighed  up  and 
priced  so  as  to  average  40  cents  a  pound. 


"Hello  Charlie,"  called  the  Boss  as  he  walk- 
ed into  the  candy  shop  the  other  morning. 

"How  do  you  do,  Mr.  Brown?"  replied 
Charlie,  who  was  busily  spading  a  batch  of 
cream  which  he  had  on  the  slab. 

"What  have  you  got  there,  Charlie?"  asked 
the  boss,  referring  to  the  batch  of  cream,  with 
a  nod  of  the  head. 

"This  is  pattie  cream,  Mr  Brown,  I  thought 
I'd  run  out  a  general  assortment  this  af  tern  on 
and  I  like  to  have  fresh  cream  for  them,"  said 
Charlie. 

"How  do  you  make  that  now,  Charlie?" 
asked  Mr.  Brown. 

"Why,  it's  just  a  pure  sugar  fondant,  T  take 
thirty  pounds  of  sugar  and  one  gallon  of  wa- 
ter, and  when  it  comes  to  a  boil  T  skim  off  all 
the  foreign  substance  which  gathers  on  the 


WM,  M.  BELL'S   "PILOT" 223 

surface  of  the  batch,  and  then  I  take  a  wet 
scrub  brush  and  wash  off  the  sides  of  the  ket 
tie  between  the  surface  of  the  batch  and  the 
edge  of  the  kettle,  after  which  I  place  a  cover 
on  the  kettle  and  allow  it  to  boil  for  a  couple 
of  minutes,  then  I  remove  the  cover  and  place 
the  thermometer  into  it  and  cook  to  two  hun- 
dred and  forty-four  degrees,  then  I  pour  it  on 
the  cream  slab  (pretty  well  sprinkled),  but  I 
do  not  allow  it  to  get  too  cool  before  I  cream 
it.  You  know  if  it  is  too  cool  the  cream  will 
be  too  smooth  and  the  patties  will  not  shine 
so  nice  and  are  more  liable  to  sweat  and  stick 
together.  I  have  tried  a  good  many  creams  in 
my  day,  but  I  don't  believe  there  are  any  of 
them  that  come  up  to  a  good  pure  sugar  fon- 
dant if  it  is  made  right.  I  know  candy  mak- 
ers who  have  no  use  for  it,  but  I  think  it  is 
because  they  never  happened  to  get  it  just 
right,"  concluded  Charlie, 

"Does  it  make  any  difference  what  kind  of 
sugar  you  use,  Charlie?" 

"It  only  makes  a  difference  so  far  as  the 
quantity  of  water  is  concerned;  the  stronger 
the  sugar  the  more  water  you  must  use,  and 
you  can  cut  the  water  away  down  on  an  eastern 
fine-granulated,"  answered  Charlie. 

'Thank  you,  Charlie,  and  don't  you  ever  be 
afraid  of  your  job  so  long  as  you  treat  me  with 
this  much  confidence.  I  don't  like  the  kind  of 
a  fellow  who  is  always  afraid  the  other  fellow 
is  going  to  find  something  out;  a  man  cannot 
expect  to  gain  knowledge  without  giving  value 


224 WM.  M.  BELL'S  "PILOT" 

received,"  said  the  Boss  as  he  strolled  back  to 
where  the  chocolate  dipper  was  at  work  on 
some  sweet  coating  goods. 

"Well,  May,  how  are  you?" 

"I'm  fine,  Mr.  Brown.  By  the  way,  I've  been 
wondering  if  it  wouldn't  be  a  good  scheme  to 
add  a  little  liquor  to  this  sweet  coating  to  thin 
it?"  said  May. 

"Yes,  May,  I  think  it  would,  it  will  give  a 
better  color  and  finish  as  well  as  be  cheaper, 
although  the  liquor  does  cost  nine  cents  a 
pound  more  than  the  sweet,  it  goes  on  just 
about  half  as  thick  and  consequently  the  goods 
are  dipped  cheaper.  Yes,  I  think  I'd  do  that 
from  now  on,  May,"  said  the  Boss. 

"All  right,  sir;  I  will,"  replied  May. 

The  Boss  again  strolled  out  to  where  Charlie 
was  and  stood  admiring  the  neatness  and  dis- 
patch with  which  he  accomplished  his  work 
with  everything  in  its  place.  When  he  got 
through  with  a  palette  knife  or  a  scraper  he 
washed  it  at  once  and  placed  it  in  its  regular 
place  instead  of  having  dirty  tools  laying  all 
over  the  shop.  By  keeping  a  shop  as  Charlie 
does,  it  is  surprising  how  much  time  a  man 
saves. 

"Say,  Charlie,  I've  got  a  nougat  here  that 
I  used  to  make  a  good  deal  of  and  I  wish 
you'd  try  it  the  first  time  you  get  a  chance," 
said  the  Boss. 

"All  right,  sir,  I'll  sure  do  it,"  replied 
Charlie. 

"First  of  all  you  take  the  whites  of  forty 


WM.  M.  BELL'S  "PILOT" 


eggs  and  beat  them  up  good  and  stiff,  then 
cook  six  pounds  of  sugar  and  five  pounds  of 
glucose  with  just  a  little  water,  to  two  hundred 
and  forty-four  degrees  and  pour  in  a  thin 
stream  over  the  egg  whites  while  Jimmy  or 
some  one  else  helps  you  by  stirring  the  eggs 
rapidly.  Now  cook  six  pounds  of  sugar  and 
five  pounds  of  glucose  with  a  little  water  and 
three  ounces  of  cocoa  butter,  to  two  hundred 
and  seventy-five  degrees,  pour  this  in  a  thin 
stream  over  the  rest  of  the  batch  and  stir  it 
until  it  thickens  up  a  little  so  as  the  nuts  will 
not  float  or  sink,  then  add  two  pounds  of 
almonds  and  pour  in  wafer  lined  box  and  al- 
low to  set  over  night  before  you  attempt  to 
cut  it,  and  then  cut  it  in  five-cent  slices  about 
two  by  five  by  one-half  inch,  and  wrap  in  wax 
paper.  When  you  get  it  made,  if  you'll  fix  up 
a  tray  of  it,  I'll  place  it  in  the  window  and 
you'll  see  it  sell,"  concluded  the  Boss. 

"All  right,  sir;  I'll  make  it  just  as  soon  as 
I  get  around  to  it,"  Charlie  replied. 

After  leaving  the  candy  shop  the  Boss  walked 
over  to  the  candy  counter. 

"Well,  Kitty,  how's  every  thing  today?"  he  asked 
of  the  young  lady  in  charge  of  the  candy  section. 

"Very  nicely.  Mister  Brown,  these  Licorice 
drops  are  dull  and  I  was  wondering  what  we 
could  do  with  them." 

"I'll  tell  you  what  you  do,"  said  the  Boss, 
as  he  turned  and  called  the  errand  boy.  "Tom- 
my, I  want  you  to  go  down  to  the  drug  store 
and  get  a  couple  of  ounces  of  cosmoline.  I 


226  WM.  M.  BELL'S   "PILOT" 

think  you  had  better  write  that  down  so  you 
won't  forget  it — c-o-s-m-o-l-i-n-e,  that's  right 
— now  go  ahead  and  when  you  bring  it  back 
give  it  to  Miss  Kitty,"  and  Tommy  was  off. 
"Now,  Kitty,  when  Tommy  comes  back  with  the 
cosmoline  you  take  a  little  of  it  on  your  hands 
and  rub  the  licorice  drops  well  with  it  and  they 
will  shine  as  if  they  were  just  made.  It's  just 
plain  vaseline  and  will  not  hurt  your  hands  in 
the  least."  And  the  Boss  walked  along  the 
counter  and  finally  came  to  some  fudge  he 
didn't  think  looked  very  well. 

''I  wish  you  would  take  this  fudge  back  to 
Charlie,  it  looks  very  bad  on  the  counter; 
don't  keep  anything  on  the  counter  not  exact- 
ly right ;  it  is  better  to  send  it  back  to  Charlie 
and  let  him  work  it  over  into  something  else. 

"All  right,  sir.  And  how  about  these  gray 
chocolates,  shall  I  take  them  back,  too?" 

"Yes,  let  them  go  back,  too;  they  look  pret- 
ty bad." 

"Hello,  Charlie,"  said  the  Boss  as  he  walked 
into  the  candy  shop  a  few  minutes  later. 

"How  do  you  do,  Mr.  Brown." 

"I  just  told  Kitty  to  bring  that  fudge  out 
to  you,  as  it  don't  look  very  good;  one  batch 
that  isn't  just  right  can  hurt  the  sale  of  goods 
for  quite  a  while.  I'll  give  you  a  good  scrap 
piece;  you  can  work  that  off  in  with  some  of 
your  other  stuff.  Take  twenty  pounds  of 
scrap  and  melt  it  up  and  strain,  then  cook  to 
260  degrees  and  pour  it  over  the  well-beaten 
whites  of  one  dozen  eggs,  and  beat  it  until  it 


WM.  M.  BELL'S  "PILOT"  227 


is  very  thick ;  flavor  with  chocolate  or  cocoa — 
in  fact,  I  think  it  would  be  better  to  use  cocoa, 
as  it  will  not  make  your  batch  oily,  as  choco- 
late would,  add  a  little  vanilla  and  about  two 
pounds  of  almonds  or  cashew  nuts  and  pour 
in  a  wafer  lined  box.  Next  day  cut  in  five- 
cent  slices  about  two  by  three  by  one-half  inch, 
and  I  think  we  can  sell  them  without  any 
trouble." 

"Thank  you  very  much,  Mr.  Brown,  I'll  try 
it  this  afternoon,"  and  Charlie  went  ahead  with 
the  work  he  was  about  when  the  Boss  entered. 

After  leaving  Charlie,  the  Boss  walked  over 
into  the  ice  cream  room. 

"Hello,  Harry,  how  are  you?"  said  the  Boss 
as  he  entered. 

"Fine,  Mr.  Brown,  I'm  just  fine  and  I  hope 
you're  the  same,"  said  Harry,  the  conscien- 
tious ice  cream  maker. 

"Harry,  Mrs.  Jones  was  in  last  night  and 
she  was  just  tickled  to  death  with  that  Tutti 
Frutti  ice  cream  you  sent  up  to  her  house  the 
other  day,  she  said  it  was  the  finest  she  ever 
tasted.  How  did  you  make  it,  anyway?"  asked 
the  Boss. 

"Well,  I'm  glad  she  was  so  well  pleased  with 
it.  I  made  it  just  the  same  as  I  usually  do.  For 
the  two  gallons  I  made  up  for  her  I  used  about 
half  a  pound  of  French  cherries  and  half  a 
pound  of  preserved  pineapple,  half  a  pound  of 
seedless  raisins,  half  a  pound  of  English  wal- 
nuts and  half  a  pound  of  pecan  pieces;  all  this 
I  cut  up  well  and  mixed  it  with  enough 


228  WM.  M.  BELL'S  "PILOT" 


vanilla  ice  cream  to  make  two  gallons,"  said 
Harry. 

"You  don't  grind  the  fruit  then?"  asked 
Mr.  Brown. 

1  'Oh,  no;  I  don't  think  it's  policy  to  grind 
it,  as  it  makes  too  much  of  a  paste  out  of  it, 
and  then  the  ice  cream  and  the  fruit  doesn't 
mix  nicely,"  replied  Harry. 

"No  coloring  either?" 

"No,  sir;  I  never  use  color  unless  a  cus- 
tomer so  orders." 

"You're  all  right,  Harry;  just  go  ahead  as 
you're  going  and  we'll  work  up  a  nice  outside 
trade,  and  that's  a  fine  trade  to  have,  as  you 
get  good  prices  and  it  is  very  little  bother  as 
long  as  you  give  the  people  the  right  stuff," 
was  the  Boss'  agreeable  reply  as  he  turned  and 
walked  into  the  store. 


The  Boss  had  arrived  at  his  store  on  time, 
as  usual,  and  was  talking  to  the  candy  maker 
when  I  overheard  him  giving  some  good  ad- 
vice. 

' '  Now,  Charlie,  you  want  to  be  very  particu- 
lar about  the  goods  you  turn  out  the  next  few 
weeks ;  remember  that  a  Christmas  impression, 
so  far  as  the  candy  business  is  concerned,  is  a 
lasting  impression.  A  person  will  remember 
the  candy  they  had  last  Christmas  as  vividly 
as  though  they  had  eaten  it  yesterday,  so  re- 
member that  each  year  means  business  or  lack 
of  business  for  the  next  year." 

"Yes,  sir,  I  am  making  the  goods  just  as 


WM.  M.  BELL'S  "PILOT"  229 

well  as  I  possibly  can;  of  course,  I  don't  mean 
to  say  that  they're  the  best  goods  in  the  world, 
but  they're  the  best  I  can  do." 

"How  are  you  making  your  hand-roll 
cream?"  asked  Mr.  Brown. 

"You  mean  the  best  one?"  inquired  Charlie. 

"Yes." 

"I'm  using  fifty  pounds  of  sugar,  two  tea- 
spoonfuls  cr£an|JE  tartar  and  just  enough  wa- 
ter  to  dissoajpF  I  cook  this  to  242  degrees 
and  pour  it^Ki  a  damp  slab  and  when  it  is 
almost  cold  I  place  on  it  the  well-beaten  whites 
of  two  dozen  eggs  and  about  five  pounds  of 
cold  glucose,  and  cream  it  up.  After  flavor- 
ing it  I  have  Alice  dip  it  in  two  parts  liquor 
and  one  part  vanilla  chocolate.  They  should 
set  about  three  or  four  days  before  they  are 
sold  to  give  them  a  chance  to  mature,"  said 
Charlie. 

"And  the  other  hand-roll,  how  do  you  make 
that?"  asked  the  Boss. 

"I  take  the  same  quantity  of  sugar,  cream 
of  tartar  and  water  and  cook  if  the  same  as 
I  do  the  other  batch.  Then  in  place  of  ad- 
ding the  two  dozen  eggs  and  five  pounds  of 
glucose,  I  add  ten  pounds  of  cold  glucose  and 
finish  the  same  as  the  other  batch.  I  dip  this 
in  two  parts  cheap  sweet  coating  and  one  part 
liquor,"  replied  Charlie. 

"How  about  your  stick  candy,  what  are  you 
using  in  it  now;  pure  sugar?"  inquired  Mr: 
Brown. 

"No,  sir;  I  use  twenty  pounds  of  sugar  and 


230 WM.  M.  BELL'S  ."PILOT" 

four  pounds  glucose  to  a  batch;  it  doesn't  get 
sticky  and  it  shines  pretty  well,  too ;  of  course, 
I  spin  it  out  pretty  cold,  and  that  has  a  great 
deal  to  do  with  the  finish,"  was  the  .candy 
maker's  answer. 

"'Well,  that's  a  good  scheme  on  the  stick 
candy,  because  it  won't  get  sticky  so  easy,  but 
I'd  make  the  rest  of  the  goods  pure  sugar  and 
cream  of  tartar  if  I  were  you,  and  cook  them 
up  good  and  high,  too;  try  to  get  it  up  to 
340  degrees,  anyway,  if  you  do  this  you  can 
get  a  dandy  gloss  on  them,  and  they'll  hold  it 
pretty  well,  too,  as  long  as  the  jars  are  kept 
good  and  dry,"  said  the  Boss  in  a  suggestive 
sort  of  a  way. 

"Yes,  sir,"  replied  Charlie.  "I  like  my  pure 
sugar  batches  pretty  high  myself." 

"Do  you  use  one  teaspoonful  cream  of  tar- 
tar to  ten  pounds  of  sugar,  as  I  did?"  asked 
the  Boss. 

" That's  just  what  I  use  and  I  find  that  the 
more  careful  I  am  about  washing  down  the 
sides  of  the  kettle  and  getting  a  smooth  batch 
the  longer  it  holds  its  shine  or  gloss." 

"Yes,  I  guess  you're  right  about  that,"  con- 
cluded the  Boss,  as  he  stepped  into  the  ice 
cream  room. 

Harry,  the  ice  cream  maker,  was  earnestly 
at  work  when  the  Boss  entered. 

"Harry,  what  can  we  advertise  for  a  Christ- 
mas special.  We  ought  to  have  something  spe- 
cial for  Christmas  in  the  ice  cream  line?"  ask- 
ed Mr.  Brown. 


WM.  M.  BELL'S  "PILOT" 231 

Harry  didn't  answer  at  once;  he  stood 
scratching  his  head  as  though  he  were  search- 
ing for  an  idea.  All  of  a  sudden  his  eyes 
brightened,  as  though  he  had  discovered  a  new 
prize,  and  he  replied  with  a  smile : 

"What  would  you  think  of  advertising  a, 
Holly  Brick  and  making  it  up  in  a  brick  form 
out  of  green  ice  cream  with  small  French 
cherries  in  it,  so  that  when  it  is  cut  it  will 
show  up  the  Christmas  colors,  red  and  green?'7 

' '  By  Golly,  Harry,  that 's  bully !  We  '11  flavor 
the  ice  cream  pistachio,  and  I'll  bet  we  will 
sell  a  bunch  of  it  for  the  novelty  of  it,  as  well 
as  for  the  good  eating  qualities.  That 's  a  bright 
idea  all  right,  and  I'll  have  some  slips  struck 
off  at  once.  Let's  see  now,  how  we'll  word  it,'1 
and  the  Boss  found  that  it  was  his  turn  to  do 
some  thinking.  Taking  out  a  pencil,  he  wrote . 

"HOLLY  ICE  CREAM" 

For  Christmas  Dinner 
Holiday  Parties,  Banquets,  Etc. 
"Our  Holly  Brick 
Is  Sure  Slick. 
A  Hands-Down  Winner 
For  Christmas  Dinner." 
Ask  Us  About  It 

BROWN'S, 
—  12th  St.  Phone,  Morgan  69 

"Why,  that's  fine,  Mr.  Brown.  I  didn't  know 
you  were  a  poet,"  said  Harry. 

"Neither  did  I,  Harry.  It  just  sort  of  fit, 
so  I  wrote  it  down.  I'll  order  a  couple  of 


232 WM.  M.  BELL'S  "PILOT" , 

thousand  slips  printed,  and  every  time  we 
wrap  up  a  box  of  candy  or  a  package  of  any 
kind,  there  will  be  one  of  these  in  it,  and  we'll 
sure  send  out  some  'Holly  Brick'  Christmas 
morning,"  concluded  the  Boss,  as  he  again 
stepped  into  the  candy  kitchen. 

When  the  Boss  entered,  Charlie  was  cleaning 
out  his  kettles  with  tartaric  acid,  salt  and  hot 
water. 

"Are  you  very  particular  about  rinsing  out 
your  kettles  when  you  clean  them  with  that  ? ' ' 
asked  Mr.  Brown. 

"Oh,  yes,  sir.  I  rinse  them  out  well  and 
always  wipe  them  dry  before  I  use  them,  be- 
cause they  stay  bright  a  great  deal  longer." 

"Charlie,  I've  got  a  good  caramel  I  want 
you  to  try  tomorrow.  You  can  get  the  cream 
in  the  morning,  and  when  you  have  time  dur- 
ing the  day  run  out  a  batch.  Place  in  ket- 
tle eight  pounds  sugar,  six  pounds  glucose, 
five  ounces  cocoa  butter  or  a  good  substitute, 
and  one-half  gallon  each  of  cream  and  con- 
densed milk.  When  this  is  cooked  down  pret- 
ty well,  add  one  quart  each  of  the  cream  and 
condensed  milk  and  cook  it  down  thick  again. 
Add  another  quart  each  of  cream  and  con- 
densed milk,  mix  three  tablespoonsfuls  of 
starch  with  a  little  water  and  add  to  the  batch, 
cook  to  a  good  stiff  ball  and  flavor  off  the  fire 
and  finish  as  you  do  your  regular  caramels." 

"All  right,  sir,  I'll  make  a  batch  tomorrow," 
said  Charlie. 

"I  think  you'll  like  it  all  right;  it's  a  dandy 


WM.  M.  BELL'S  "PILOT" 233 

stand-up  caramel,"  and  the  Boss  walked  out 
into  the  store.  

As  the  Boss  entered  his  establishment  last 
Wednesday  morning  he  encountered  a  man 
coming  out  who  appeared  to  be  very  angry  and 
was  muttering  to  himself  about  service  and 
attention  being  very  lax. 

The  Boss  took  it  upon  himself  to  address 
the  muttering  gentleman,  ''Pardon  me,  sir;  I 
am  the  proprietor  of  this  place,  is  there  any- 
thing wrong?" 

"Wrong,  well  I  should  remark,  I  came  in 
here  about  ten  minutes  ago  and  have  been 
standing  at  the  candy  counter  ever  since  with- 
out even  the  sign  of  anyone  to  wait  on  me;  I 
think  you'd  better  get  some  help  who  will 
look  after  your  welfare  a  little  more  and  make 
sales  when  possible,"  was  the  angry  man's  re- 

piy- 

"Well  sir,  I'm  very  sorry  that  such  a  thing 
should  happen  and  I'm  sure  if  you  overlook 
it  this  time  you  will  never  experience  such  a 
thing  again  in  my  store,"  said  Mr.  Brown. 

"All  right,  old  man,  no  hard  feelings,"  and 
the  angry  one  was  off. 

As  the  Boss  entered  and  walked  through 
the  store  Ida,  the  girl  who  worked  with  Kit- 
ty at  the  candy  counter  came  out  from  the 
shop. 

"Good  morning,  Mr.  Brown,"  she  said. 

"Good  morning,  Ida,  where  have  you  beer-9" 
asked  Mr.  Brown. 


234 WM.  M.  BELL'S  "PILOT" 

"Why,  sir,  I've  been  out  in  the  shop,"  an- 
swered Ida. 

"Well,  now  Ida,  there's  one  thing  I  want 
to  impress  upon  your  mind  very  strongly, 
and  that  is  to  never  leave  the  store  without 
a  clerk  in  it  at  any  time  of  the  day.  There 
was  a  man  in  here  just  now  who  claims  he 
stood  at  the  counter  fully  ten  minutes  and 
no  one  came  to  wait  on  him  so  he  walked 
out,  and  we  need  never  expect  him  in  again. 
Kindly  remember  you  are  here  to  wait  on  cus- 
tomers and  if  you  don't  take  advantage  of  the 
opportunity  when  a  man  stands  at  the  coun- 
ter ten  minutes  with  no  other  customers  in 
the  house,  I'll  have  a  hard  time  scraping  to- 
gether enough  money  to  even  pay  your  salary, ' ' 
and  the  Boss  started  to  move  on. 

Ida,  by  this  time  was  crimson  and  hardly 
knew  what  to  say. 

"Why,  Mr.  Brown,  I  just  went  out  to  tell 
Jerry  I  wanted  some  peanut  candy  and 
some — 

The  Boss  stopped  and  held  up  his  hand, 
stopping  the  girl  short. 

"Now,  Ida,  you  very  probably  have  a  good 
excuse  and  all  that,  but  kindly  digest  what  I 
have  said  and  see  that  it  never  occurs  again. 
Wednesday  as  you  know  is  Kitty's  day  off  and 
on  that  morning  I  would  like  to  have  you  stay 
behind  the  counter  or  see  that  Tom  or  I  are  in 
the  store  at  least,"  and  Mr.  Brown  went  back 
to  take  his  coat  off. 

Upon  looking  over  his  mail  Mr.  Brown  found 


WM.  M.  BELL'S  "PILOT"  235 


a  letter  from  an  old  friend  who  was  in  the 
candy  business  in  a  town  nearby,  asking  if 
he  knew  of  a  good  formula  for  starch  centres 
that  would  not  dry  out  readily,  and  the  Boss 
went  out  to  see  Charlie  about  it. 

"Good  morning,  Charlie." 

"Good  morning,  Mr.  Brown,"  replied 
Charlie. 

"I've  got  a  letter  here  from  an  old  friend 
of  mine  at  Albytown  and  he  wants  to  know 
if  I've  got  a  good  starch  centre  which  will 
not  dry  out  readily  and  would  I  give  him  the 
formula  for  it,  now  what  will  I  tell  him, 
Charlie?" 

"Well,  sir,  I'll  give  you  what  I  consider  a 
pretty  good  one ;  it 's  fifty  pounds  of  sugar  and 
ten  pounds  of  glucose  with  just  enough  water 
to  dissolve,  and  cooked  to  238  degrees.  I 
pour  it  on  a  damp  slab  and  cream  it  while  it 
is  pretty  warm.  When  I  heat  this  I  just  let 
it  get  warm  enough  so  a  crust  will  form  on 
top,  then  I  remove  it  from  the  fire  and  add 
ten  pounds  of  glucose  and  mix  it  up  good  be- 
fore I  run  it.  This  makes  a  fairly  good  centre 
and  will  keep  for  an  indefinite  time, ' '  explained 
Charlie. 

'Thank  you,  Charlie,  I'll  write  him  about  it 
and  see  what  results  he  has.  I'll  also  tell 
him  it's  one  of  your  formulas  and  if  he  feels 
inclined  to  send  you  a  box  of  cigars  he  may 
do  so." 

"All  right,  sir,  thank  you,"  said  Charlie, 
as  the  Boss  stepped  out  of  the  shop. 


236 WM.  M.  BELL'S  "PILOT"  

After  writing  a  letter  to  his  friend  about 
the  cream  previously  referred  to,  Mr.  Brown 
stepped  up  to  see  Tom,  the  soda  dispenser. 

"Tom,  I've  got  something  I  want  you  to 
try  on  your  hot  chocolate,"  said  the  Boss. 

"All  right,  Mr.  Brown." 

"Now,  when  you  put  the  whipped  cream  on 
the  chocolate,  also  place  on  it  half  of  a  fresh 
marshmallow,  it  makes  the  chocolate  smooth 
and  adds  consistency  too ;  aside  from  that  it 
is  a  novelty  which  will  cause  the  people  to 
remark  about  it  after  they  leave  the  store,  and 
that  is  what  we  want ;  you  just  try  it  now  and 
see  how  it  goes." 

"All  right,  sir;  I'll  start  it  right  away,  it 
sounds  fine.  Shall  I  get  the  marshmallows 
from  Kitty?"  asked  Tom. 

"Yes,  Kitty  knows  which  ones  to  give  you, 
they  must  be  nice  and  fresh,  so  that  they  will 
melt  easily,"  answered  the  Boss. 

"By  the  way,  Tom,  how  is  the  cream  of 
tomato  going  now?"  questioned  the  Boss. 

"It's  going  pretty  good  now,  this  cold 
weather  is  just  the  thing  for  that  article," 
said  the  soda  dispenser. 

"How  do.  you  fix  it?" 

"Why,  I  take  a  can  of  good  soup  and  place 
it  in  a  stew  pan  and  add  as  much  again  of 
half  cream  and  half  water  and  bring  it  to  a 
boil,  after  which  I  place  it  in  this  double 
boiler  to  keep  it  warm,  that's  all  there  is  to 
it,"  explained  Tom. 


INDEX  237 


INDEX 

OF 

WM.  M.  BELL'S  < 'PILOT." 


CANDIES 

Amond  Creams 25 

Almond  Egg  Nougat  Chocolate 40 

Almond  Fritters 47 

Acid  Drops 61 

Almonds,  Creamed 77 

Burnt 79 

Almond  Paste .". 88 

Apricot  Jellies 91 

Creams 92 

Chocolates 92 

Apricot  Jap  Jellies 174 

Another  Honeycomb 177 

After-Dinner  Mints 94 

Almonds,  Salted 102 

Buttercups 17 

Butter-Creams 24 

Bon  Bon  Dipping 36 

Blanched  Almond  Fritters 48 

Brazil  Fritters 49 

Black  Walnut  Fritters 49 

Black  Walnut  Fudge 175 

Black  Walnut  Kisses 177 

Butter  Cream  Kisses 181 

Bars,  Nut 50 

Brittle  Peanut 76 

Peanut-Cocoanut 76 

Black  Walnut 77 

Filbert 77 

Burnt  Almonds 79 

Butter-Scotch 83 

Patties 84 


238  INDEX 


CANDIES — Continued 

Butter  Sticks 118 

Burnt  Sugar .119 


>ugar.  . 
Mixed 


Broken  Mixed 120 

Centers  for  Cocoanut  Bon  Bons 123 

Chocolate  Coating 11 

Cream  Slab 21 

Creaming  Fondant 22 

Creams,  Vanilla 23 

Cocoanut 23 

Nut 23 

Nougats 24 

Lemon 24 

Orange 24 

Raspberry 24 

Strawberry 24 

Butter 24 

.    Maple 24 

Coffee 25 

Roman  Punch 25 

Almond 25 

Cream,  Egg,  hand  roll 25 

Hand  Roll,  No.  1 26 

Hand  Roll,  No.  2 26 

Maple  Nut 27 

San  Francisco 28 

Mince  Meat 28 

Straight  Maple 29 

Honey 29 

Starch 32 

Starch,  No.  2 33 

Starch,  No.  3 33 

Glycerine 33 

Cream  Patties 34 

Centers,  Scrap 40 

Chocolate  Almond  Egg  Nougat 40 

Cocoanut  Fudge  Bars . .  40 

Corn-Meal  Nougat 41 

Chocolate  Walnut  Slice 42 

Cachew-Nut  Fritters 46 

Cocoanut  Fudge 52 

Caramel  Cream  Fudge , 52 


INDEX  239 


CANDIES — Continued 

Caramel  Italian  Creams 53 

Chocolate  Italian  Creams 54 

California  Nougat 58 

California  Nougat,  Raspberry 58 

Coating  Tablets 60 

Caramels 63 

Caramel,  Extra  Fine 64 

Warm  Weather 64 

Three  Layer 65 

College... 66 

Turkish 66 

Onyx 67 

Yankee 67 

•  Maple 67 

Cocoanut  Taffy 75 

Creamed  Almonds 77 

California  Klondykes 85 

Cream  Loaf 86 

Cocoanut  Cream  Bars 90 

Chop  Suey  Candy 91 

Creme-de-Menthe  Raisins.  . 100 

Candy  Dishes 100 

Caramels,  Raisin 112 

Cordials 114 

Cocoanut-Cream  Caramels 116 

Cocoanut  Caramels 117 

Crystal  Syrup 128 

Cut  Rock 128 

Clarifying  Unnecessary 178 

Cough  Drops 178 

Cinnamon  Taffy 181 

Degrees 9 

Dipping,  Bon-Bons 36 

Chocolates 11 

Dusting  Tablets 59 

Dipped  Strawberries 124 

Grapes 125 

Egg  Hand  Roll  Cream 25 

Fondant,  Creaming 22 


240  INDEX 


CANDIES — Continued 
Fondant — Continued 

Stock 36 

Gelatine 37 

Plain  Pattie 38 

Pattie 38 

Scrap 39 

Fudge  Bars,  Chocolate 40 

Scrap 41 

Scrap,  No.  2 43 

Frittie  Rings 43 

Fritters,  Pecan 44 

Walnut 45 

Cachew 46 

"Almond •  47 

Blanched  Almonds 48 

Brazil 49 

Black  Walnut 49 

Pignolia 49 

Mixed  Nut 49 

Fudge,  No.  1  "Oh  Joy" . .                                    ....  50 

"Oh  Joy,"  Nut 50 

Vassar 51 

No.  2 51 

Cocoanut 52 

Caramel  Cream 52 

Maple$Pecan 52 

Maple 53 

French  Nougat 55 

No.  2 56 

Fruit  Tablets 60,  61 

Filbert  Brittle ; 77 

Fruit.  Paste 86 

French  Cream  Loaf 86 

Figolets 118 

French  Fruit  Cake 122 

Fruit  Cake 123 

Fine  Marshmallow 175 

Glycerine  Cream 33 

Gelatine  Fondant 37 

Glace  Nuts 103 

Fruits.  .                                                                  .  103 


INDEX  241 


CANDIES — Continued 
Gla  ee — Continued 

Oranges 124 

Maroons 125 

Gum  Drops 174 

Hand  Roll  Cream,  No.  1 26 

No.  2 26 

Honey  Cream 29 

Honey  Nougat 59 

Hoarhound  Drops 62 

Haystacks 93 

Honey  Comb  Chips : 95 

Highballs 99 

Hot  Chocolate,  No.  1 130 

No.  2 130 

Honeycomb 177 

Italian  Creams 53 

Chocolate 54 

Icing,  for  decorating 104 

Jap  Jelly 89 

Kisses,  Molasses 70 

Southern 71 

Philida 71 

Lemon  Cream 24 

Loaf  Nougat 59 

Lemon  Drops 61 

Licorice  Drops 62 

Lady  Kisses 97 

Lozenges 176 

Maple  Cream 24 

Maple-Nut  Creams 27 

Mince-Meat  Creams 28 

Mixed  Nut  Fritters , 49 

Maple-Pecan  Fudge 52 

Maple  Fudge 53 

Maple  Italian  Creams 53 

Menthol  Drops 62 


242  INDEX 


CANDIES — Continued 

Maple  Caramel 67 

Molasses  Taffy 69 

No.  2 70 

Kisses 70 

Mexican  Penochie 82 

Marshmallows 83 

Maraschino  Cherries,  stuffed 85 

Mexican-  Penoncello 87 

Mexican  Pecan  Stacks 88 

Maple  Pecan  Sponge 88 

Maple  Sugar 89 

No.  2 89 

Molasses,  Chips 95 

Mints 98 

Magnolia  Kisses •'. 112 

Mint  Cream  Braid 114 

Marshmallow  Kisses 118 

Mint  Grit  Drops 178 

Marrowbones 179 

Mexican  Nougat 180 

Malted  Milk  Creams 181 

Nut  Cream 23 

Nougat  Cream 24 

Notice  on  Scrap 39 

Nougat,  Corn  Meal 41 

New  England  Plum  Pudding 42 

Nut  Bars 50 

No.  1  "Oh  Joy"  Fudge 50 

No.  2  Fudge.".  .  .' 51 

Nougat,  for  Dipping ....."......  54 

French '. . 55 

French,  No.  2 56 

Scrap 57 

Tuttie  Fruttie 57 

California 58 

Raspberry 58 

Loaf 59 

Honey 59 

Nut  Chewing  Taffy 120 

Nougat 179 

Newport  Creams ... 180 


INDEX  243 


CANDIES — Continued 

Orange  Cream 24 

"Oh  Joy"  Nut  Fudge 50 

Onyx  Caramel 67 

Opera  Stick 80 

Ohio  Maple  Sugar 89 

Opera  Cream  Bar . i  15 

Opera  Creams 116 

Patties,  Cream 34 

Colors  and  Flavors 35 

Variegated 35 

Plain  Pattie  Fondant 38 

Pattie  Fondant 38 

Plum  Pudding , 42 

Pecan  Fritters 44 

Pignolia  Nut  Fritters 49 

Peppermint  Taffy 69 

Philida  Kisses 71 

Peanut,  Bar 72 

Taffy. 74 

Taffy,  No.  2 74 

Taffv,  No.  3 I 75 

Balls 75 

Brittle 76 

Cocoanut  Brittle 76 

Peanut  Clusters 115 

Popcorn,  Crisp 125 

Penochie 82 

Peanut  Butter  Cups .... 99 

Peanuts,  Salted 103 

Party  Candies 105 

New  Years ..; .  v. 106 

Lincoln's  Birthday 107 

Valentine's 107 

Washington's  Birthday 108 

St.  Patrick's 108 

April-Fool's  Day 109 

Easter.. 109 

4th  of  July 112 

Thanksgiving 112 

Christmas 112 

Peppermint  Lozenges 182 


244  INDEX 


CANDIES — Continued 

Raspberry  Cream 24 

Roman  Punch  Cream 25 

Raisin  Caramels 112 

Ribbon  Nests 126 

Rum  Taffy 180 

Simple  Syrup ^ , ., 129 

Scrap  Centers 40 

Fudge 41 

Fudge,  No.  2 43 

Southern  Kisses 71 

Scotch  Kisses 84 

Stuffed  Maraschino  Cherries  -. 85 

Swedish  Kisses 97 

Salted  Almonds ". 102 

Peanuts 103 

Salted  Pecans,  Walnuts,  Etc 103 

Snow  Flakes 112 

Sunshine  Candy 113 

Stuffed  Dates 117 

Spun  Sugar  Nests 126 

Sugar  Sand 127 

Sauer  Kraut  Candy 129 

Stick  Candy.  ..'..' 13 

Slab  Cream : 21 

Strawberry  Cream 24 

San  Francisco  Creams 28 

Straight  Maple  Cream 29 

Starch  Work 30 

Cream 32 

Cream,  No.  2 33 

Cream,  No.  3 33 

Stock  Fondant 36 

-Scrap 39 

Fondant 39 

Nougat .57 

Tests 9 

Tutti-Frutti  Nougat • 57 

Tablets,  Dusting 59 

Acid 60 

Coating 60 

Fruit..  60,61 


INDEX  245 


CANDIES — Continued 

Tips  on  Caramels 63 

Three  Layer  Caramels 65 

Turkish  Caramels 66 

Taffies 68 

Taffy,  Dandy  Molasses 69 

Molasses 69 

Peppermint 69 

Molasses,  No.  2 70 

Toffee,  Yorkshire 72 

Taffy,  Cocoanut 75 

Toasted  Marshmallow , 93 

Vanilla  Cream 23 

Variegated  Patties 35 

Vassar  Fudge 51 

Yorkshire  Toffee 72 

Yorkshire  Chocolates 92 

Walnut  Fritters 45 

"Whatisit"  Style  Candy 123 

Woodland  Goodies 127 

ICE  CREAM 

Angel  Dessert 143 

Breaking  Ice 134 

Bisque  Glaca 138 

Berry  Ice  Cream 139 

Brick,  Ice  Cream 141 

Valentine 141 

St.  Patrick's 141 

Maraschino 141 

Creme-de-Menthe 142 

Easter 142 

Red,  White  and  Blue 142 

Cream 7- •  •]'- 134 

Caramel  Ice  Cream 139 

Imitation 140 

Caramel  Ice  Cream 149 

Chocolate  Ice  Cream .  .                                               .  140 


246  INDEX 


ICE  CREAM — Continued 

Coffee  Ice  Cream 1 40 

Coffee  Parfait .,.....,..;.,... 148 

Commercial  Ice  Cream 154 

Cream  Whipping 143 

Cherry  Ice 144 

Fudge  Ice  Cream 148 

Freezing  Ice  Cream 132 

Grape  Fruit  Ice 149 

Gelatine  in  Ice  Cream 133 

Hokey-Pokey  Ice  Cream 137 

Ice  Cream  Individuals 150 

Ice  Cream  with  Vanilla  Beans 150 

Ice  Cream  with  Rennet 150 

Ice  Cream  with  Eggs,  No.  1 136 

No.  2 136 

No.  3 136 

Lime  Frappe 149 

Lemon  Juice  for  Ices 144 

Mixing.  .  .'/. 133 

Mousse 142 

Maple  Mousse .142 

New  York  Ice  Cream  No.  1 137 

No.  2 137 

No.  3 137 

Nesselrode  Pudding 138 

Nut  Ice  Cream 140 

Peach  Ice  Cream 140 

Pineapple  Ice .  144 

Pineapple  Frappe 149 

Punch,  Yvette 144 

Creme-de-Menthe 144 

Fruit .-. .... .  145 

Storing  Ice  Cream -.  •.  .-:•/. . .  .  133 

Straining .  .  .  .  '. 133 

Strawberry  Ice  Cream 139 


INDEX  247 


ICE  CREAM — Continued 

Stock  Ices 143 

Sherbet,  Egg 145 

Gelatine 145 

Tea  Ice  Cream 148 

Tutti-Frutti  Ice  Cream 138 

Special 138 

Test  for  Ices 143 

Vanilla  Ice  Cream.  .  .  134 

No.  1 134 

No.  2 135 

No.  3 135 

No.  4 135 

No.  5 135 

*SODA  FOUNTAIN  FORMULAS: 

Arabian  Dressing 167 

Cherry  Sundae 165 

Chop  Suey  Sundae 166 

Dry  Marron  Sundae 164 

Fig  Sundae 166 

Fancy  Marshmallow  Dressing 167 

Frappe,  The 161 

Frappe  with  Milk 161 

Frappe  with  Carbonated  Water 161 

Frappe,  Flavors  for 161 

Ice  Cream  Sundae 158 

Ice  Cream  Soda,  The 159 

Marrons 163 

Marron  Ice  Cream 164 

Marron  Whip 164 

Marron  Sundae 164 

Marron  Bisque  Sundae 164 

Marron  Cream  Sundae 164 

Mixed  Fruit  Sundae 166 

Maiden  Blush  Sundae .  .  .167 


248  INDEX 


SODA  FOUNTAIN  FORMULAS — Continued 

Names  for  Sundaes,  etc 172 

Nesselrode  Pudding 163 

Number  System  for  Fountain 168 

Orange  Sundae 166 

Originality 167 

Parfait,  The 162 

Pineapple  Sundae 165 

Peach  Sundae 166 

Raspberry  Sundae 165 

Strawberry  Sundae 165 

Uwonder  Sundae 166 

MISCELLANEOUS. 
Mr.  Candymaker,  What  is  Glucose? 183 

Stray  Shots 189 

Starch  Room  (building  same) 198 

Spinning  Table  (building  same) 202 

In  a  Retail  Shop 206 


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